Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Lobster mac ’n’ cheese
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1 whole about 800g cooked lobster, see notes below
- 700ml whole milk
- 1 bay leaf
- 1 tsp black peppercorns
- 35g unsalted butter
- 2 tbsp plain flour
- 100g parmesan, finely grated
- 100g gruyère, grated
- 300g amori or other small tubular pasta
- a small bunch chives, finely chopped
MAC 'N' CHEESE TOPPING
- 50g breadcrumbs
- 50g parmesan, finely grated
- ½ tsp cayenne pepper
Method
- STEP 1
Break off the claws from the lobster, and gently tap them with a rolling pin to break the shell and wriggle out the meat. Cut into large pieces. Cut the body in half lengthways, remove the shell and roughly chop the meat – you want to keep it chunky.
- STEP 2
Put the lobster shells into a pan with the milk, bay leaf and peppercorns, and bring to the boil, then remove from the heat and strain.
- STEP 3
In a separate pan, melt the butter and add the flour. Cook, stirring regularly, until it turns a nutty brown colour. Slowly add the infused milk to the pan, in small additions, stirring well in between until you have a smooth sauce. Stir in the cheeses and cook gently for a few minutes until completely melted.
- STEP 4
Cook the pasta in a large pan of boiling salted water until al dente. Drain and stir this through the cheese sauce, season and add the chives and chopped lobster meat. Tip into a large baking or gratin dish.
- STEP 5
Heat the grill to medium-high. Mix the breadcrumbs, parmesan and cayenne in a bowl, sprinkle evenly over the pasta and grill for 5 minutes until golden brown (keep a careful eye on it so it doesn’t catch or burn).
