MY VERSION OF LOBSTER “MAC N CHEESE”

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 

   
 

Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s