Cook Time: 20 minutes
Prep Time: 50 minutes
Serves: 4
INGREDIENTS:
1 Large Lobster
2 Onions
2 Garlic CLoves
1ltr Semi-skimmed Milk
400g Macaroni
50g Butter
1/2 tsp Cayenne Pepper
2 tsp English Mustard
50g Flour
200ml White Wine
Pinch of Saffron
2 Bay Leaves
Salt Pepper
70g Cheddar
70g Gruyere
70g Parmesan
70g Breadcrumbs
METHOD:
1. Twist the lobster claws off the body and use a cracker or hammer to break the shell and remove the meat. Bend the back of the lobster until its cracks and rip it open. Extract all the flesh and roughly chop the meat, then set it aside in the fridge.
(Tip: See a video on how to prepare your cooked lobster)
2. Pour the milk into a pan with 2 halved onions, bay leaves, 2 cloves of garlic, pepper and the lobster shell. Bring to a boil over a medium heat, then remove off the stove. Leave it to cool for at least 20 minutes down to room temperature before straining the milk inot a jug.
3. While the milk is cooling, boil the mcaroni in salted water following package intructions.
4. Pre-heat your oven to 200C (gas 6 or fan 180C)
5. In a large pan, melt the butter with the cayenne pepper and mustard over a low-medium heat.
6. Once the butter has melted, add the flour and stir with a wooden spoon until it forms a paste, then keep stiring for another minute.
7. Add a small amount of the cooled milk and whisk until smooth. Repeat this step a few times until all the milk has been combined.
8. Add the white wine and bring to a simmer, stiring constantly, and cook for 2 minutes or until smooth and lump-free.
9. Remove from the heat and stir in 2/3 of the cheese until melted and add saffron, and salt and pepper to taste.
10. Drain the pasta, then stir it into the cheese sauce, along with the lobster meat.
11. Pour mac n’ cheese into an ovenproof dish and scatter the cheese and breadcrumbs before placing in the oven for 25-30 minutes or until the top is golden and crunchy. Let stand for 5 minutes before serving.