准备

• Shell the lobsters, reserving 4 whole claws. Cut the remaining lobster meat into bite-size pieces. Set aside.
• 在低火的小锅中，融化2汤匙。黄油。不断搅拌，加入面粉并煮熟，直到混合物混合并闻起来闻起来大约1分钟。放置以完全冷却。
• In a medium saucepan, bring the cream and milk to a simmer over low heat. Add 1/2 tsp. salt, whisk in the flour mixture, and return to a simmer. Cook, whisking continuously, until the mixture begins to thicken, 6 to 9 minutes. Transfer to a blender, and add the five cheeses one at a time, pulsing several times after each addition. Blend on high speed until the mixture is smooth and thick, 1 to 2 minutes. Season to taste with salt and pepper.
• 用高火煮一大锅盐水。加入面食并煮熟，偶尔搅拌，直到Al Dente。沥干水分并转移到一个大碗中。将奶酪酱转移到中锅中，并在非常低温下温暖，经常搅拌。融化剩余的4汤匙。用中火在小锅中的黄油。加入龙虾并加热，轻轻搅拌，直到用黄油涂上涂层，然后加热大约1分钟。
• 在面食中加入足够的奶酪酱，以慷慨地涂上。搅拌切碎的龙虾。调味，用盐和胡椒粉调味。将意大利面分隔在4碗中。在每份上放上保留的爪子。如果您愿意，请淋上松露油，并添加一些松露剥皮。撒上细香葱，并食用。