adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lobster mac 'n' cheese
0 Likes
Total Time:
2 hours
Elevate classic mac 'n' cheese by adding succulent lobster for a gourmet twist that will steal the spotlight.
Ingredients:
  • 1 x 1.5 kg whole live lobster (or 2 small ones)
  • 2 onions
  • 4 cloves of garlic
  • 50 g unsalted butter
  • 1 small pinch of saffron
  • ½ teaspoon cayenne pepper
  • 2 anchovy fillets
  • 200 ml white Burgundy such as Pouilly-Fuissé
  • 50 g plain flour
  • 1.1 litres semi-skimmed milk
  • 2 teaspoons English mustard
  • 400 g dried amori pasta or macaroni
  • 70 g mature Cheddar cheese
  • 70 g Gruyère cheese
  • 70 g Parmesan cheese
Instructions:
  • 1. Begin by placing the live lobster in the freezer for 30 minutes to make it easier to handle. While the lobster chills, fill a large deep pan with water, season generously with sea salt, and bring it to a rolling boil. Quickly immerse the lobster headfirst into the boiling water, cover, and cook for 8 minutes (or slightly less for smaller lobsters). Remove and allow to cool. Peel and finely chop the onions and garlic. 2. In a large ovenproof casserole pan (about 30cm wide and 10cm deep), melt the butter over medium heat. Add the onions, garlic, saffron, cayenne, and anchovies. Cook for 10 minutes. Increase the heat to high, add the wine, cook until reduced, then reduce the heat to medium. Stir in the flour, followed by the milk and mustard. Simmer for 10 minutes, shaking out all the flavorful juices and bits from the lobster head. 3. Preheat the oven to 180°C/350°F/gas 4. Cook the pasta in boiling salted water per package instructions, then drain (keep some cooking water). Remove the sauce from heat, stir in the pasta and lobster meat. Add Cheddar and Gruyère, adjusting the seasoning. For a lighter consistency, add some cooking water. Grate over the Parmesan and optionally sprinkle breadcrumbs. Place the lobster head and tail in the pan. Bake for about 35 minutes until golden and bubbly. Serve with a smile, a fresh salad, and a glass of cold Soave. Optional: sprinkle some rosemary leaves in olive oil over the top for the last 10 minutes of cooking.

Similar Recipes