COOK TIME: 1hr 40mins
PREP TIME: 25mins
SERVES: 4
INGREDIENTS:
1 lg Lobster
2 Onions
2 Bay Leaves
4 Garlic Cloves
750ml Whole Milk
400g Macaroni
60g Butter
60g Plain Flour
50ml Dry White Wine
75g Parmesan
15g Cheddar
75g Gruyere
Chives
Parsley
75g Brad Crumbs
Large 2kg Pumpkin
Sea Salt
PUMPKIN PUREE
1. Preheat oven to 200C.
2. Wash and towel dry the pumpkin.
3. Cut the pumpkin in half from top to bottom (not through the stem) on one side then the other, then use your hands to pry apart the cut pumpkin. it should slip through the stem.
4. Scoop out the seed and as much of the stringy parts as you can.
5. Lightly season the inside with sea salt, then place flat side down on a baking tray and bake for 45-60 minutes or until you can pierce the outside easily with a knife and the flesh can pull away.
6. Allow the pumpkin to cool until it's safe to handle before scooping the flesh into a food processor.
7. Process the flesh for 3-5 minutes.
MAC n' CHEESE:
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.
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 into a jug.
3. While the milk is cooling, boil the pasta in salted water following packed instructions.
4. Preheat your oven to 200C (gas 6 or fan 180C).
5. In a large ovenproof casserole dish, melt the butter.
6. Once the butter has melted, add the flour and stir with a wooden spoon until it forms a paste, then keep stirring for another minute.
7. Add a small amount of the cooled milk and whisk until smooth. Repeat this step until all the milk has been combined, then add the pumpkin puree.
8. Add the white wine and bring to a simmer, stirring constantly, and let cook for 2 minutes or until smooth and lump-free.
9. Stir in half the cheese and herbs until melted, then combine the rest of the cheese, seasoning and breadcrumbs with some salt and pepper.
10. Drain the pasta, then stir it into the cheese sauce, along with the lobster meat.
11. Scatter the cheese and breadcrumb mixture before placing in the oven for 25-30 minutes or until the top is golden and crunchy. Let stand for 5 minutes before serving.