I I swore I’d never do a mac n cheese recipe! Let alone one with lobster in! Turns out I was wrong on both counts, it’s become rather fashionable to have some kind of Mac n cheese on the menu, I’ve seen it done really well and I’ve seen it done extremely badly

I’m hoping that my version is at least done well and fantastically tasty!! It takes the already delicious Mac n cheese and turns it into a real dinner party winner, you can if you want use crab, and if you really want to knock your friends socks off?! Use both!! Totally over the top, but just awesome

This recipe I’m going to share with you guys will feed 4 people really well

SHOPPING LIST

1 live lobster about 1.5kg

4 garlic cloves

50g of butter

Good pinch of saffron

1 good size onion

4 anchovy fillets (optional)!

Pinch of cayenne pepper

200ml of white wine (if wouldn’t drink it! Don’t cook with it!!!)

50g of plain flour

1.2ltrs of full fat milk

Good teaspoon of English mustard

Good teaspoon of Dijon mustard

500g of dried macaroni

100g mature cheddar cheese

100g Parmesan cheese

100g breadcrumbs

100g of crispy smoked bacon or pancetta(optional but I highly recommend it!!!)

METHOD

First thing you need to do is get the lobster ready, pop your lobster into the freezer for about 30 minutes

Get a large pan of water and season it with salt, bring it to the boil and carefully plunge the lobster in, place a lid on top and cook for 7-8 minutes

Remove and leave to cool

Finely chop the onion

Finely crush the garlic

In a pan, add the butter, soften the onion and garlic for 3-4 minutes now add the saffron, anchovies (if using) and the cayenne pepper

Now turn up the heat and add the wine and cook this away

You can now add the flour, milk and the mustards, mix really well and simmer for about 10 minutes, stir from time to time to prevent sticking

The lobster will now be cool enough to handle, twist off the head, carefully shake all the juices into the sauce, don’t waste it! Think flavour

Now carefully but firmly squeeze the tail until it cracks

Pull the tail open and remove the tail meat

With a rolling pin or something suitable, gently crack open up the claws and remove the meat

Chop up all the meat into nice pieces

Cook the macaroni in boiling salted water until just cooked

Drain and add the macaroni to the sauce, grate the cheeses and add all the cheddar and half the Parmesan to the sauce and stir well

Now carefully fold in the lobster, taking care not to break up the meat too much

Heat your oven to 190c

Tip your macaroni mix into a large ovenproof dish

Mix the remaining Parmesan cheese with the breadcrumbs and sprinkle over the top of the macaroni

Now!! I definitely think you should do this! Roughly chop the smoked bacon or pancetta and sprinkle this over the breadcrumb and Parmesan topping, this will take the Mac n cheese to another level giving a fantastic smokey flavoured crunch

Place in the preheated oven for about 20-25 minutes until bubbling and golden brown

Serve in the centre of the table with a big rocket salad, a big glass of white wine and more importantly a BIG smile

You’ll love this recipe, it’s an absolutely amazing dish
Jon

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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