In case you were planning to use truffle oil in your lobster Mac, the inromation below may be useful:

The New York Times, May 16, 2007, "Hocus Pocus and a Beaker of Truffles," by Daniel Patterson went public with the information (which had been common knowledge in restaurant circles but was not well-known among consumers) that truffle oil is actually a chemical concoction made by mixing olive oil with various chemical compounds, such as 2,4-dithiapentane, that has been created in a laboratory which simulates the aroma and taste of white truffles.

""When purchasing truffle oil, carefully check the label and look for the words "infused with truffles" on the label. That way, you know you are getting real truffle oil, not chemically made crap"".