7 gourmet versions of classic comfort foods you need to try

If heaps and heaps of cheese isn’t decadent enough for you, why not add some lobster to the mix? Ina Garten’s recipe has 4.5 stars with more than 450 reviews on the Food Network’s (WBD) website — and calls for 1.5 pounds of cooked lobster meat.

Take cues from Chicago restaurant Pizza, Bar, and Jukebox and make your PB&J sandwich with currant jam from Maison Dutriez, which is produced using a 14th-century technique by which red currants are deseeded via a feathered goose quill. A 100-gram jar will cost you more than $26, but think of how fancy you’ll feel. If you want your sandwich to be even fancier, add some manuka honey and all-natural peanut butter.

Chicken soup may be for the soul — but chicken noodle soup made with Bresse chickens is for the taste buds. These chickens are known for their exceptional quality and are among the most expensive poultry in the world: a 3.3-pound chicken costs around $67.

You can’t order the $777 burger in Las Vegas anymore, but you can recreate it at home: a patty made from marbled Wagyu beef formed from a blend of rib-eye cap and chuck roast that is topped with aged American goat’s cheese, crispy pancetta, sliced lobster, two pieces of foie gras, and arugula — finished with a splash of 100-year-old balsamic vinegar.

With truffles selling for over $100 per ounce, you might not want to dip this version of a grilled cheese in tomato soup. Shaved truffles pair particularly well with a creamy brie or Camembert, although most cheeses go well with the truffles’ earthy depth. If your truffle dealer is all out for the day, truffle oil can add a facsimile of the flavor in a pinch.

Ramen, black-tie edition: Try your prepackaged noodles with a small spoonful of caviar. Milder caviars such as white sturgeon or osetra work best — especially in light, clean broths such as shio and shoyu. Then, just serve your dish at room temperature.

Julia Child is often quoted as saying, “I always cook with wine — sometimes I even add it to the food.” A glug of Château Margaux, which can go for hundreds of dollars, to a shepherd’s pie in place of some of the beef stock adds a lovely depth of flavor. And then you can enjoy what’s left in the bottle with your meal.