Recipe: Stuffed Lobster Mac and Cheese

Lobster:

2 cleaned and cooked whole lobsters, sliced lengthways down the middle underside (but not all the way through) – your fishmonger can do this for you

Mac n’ Cheese:

150g Macaroni or spiral pasta

40g unsalted butter

40g plain flour

350 ml whole milk

75g mature cheddar, grated

50g Gouda, grated

25g Parmesan, grated

¼ tsp salt

¼ tsp black pepper

4 tbsps panko breadcrumbs

¼ tsp paprika (for colour)

1 tbsp olive oil

2 tbsps freshly chopped parsley

Allergens highlighted in bold

Preheat the oven to CircoTherm® 190°C.

Bring a large pan of water to the boil and add the pasta. Turn down the heat and simmer for 10 minutes, then drain the pasta.

Wash and dry the pasta pan, then place over a medium heat. Add the butter. Once the butter has melted, gradually add the flour whilst constantly stirring with a whisk until you have a thick paste.

Gradually stir in the milk, using the whisk, until combined and no lumps are left. Add in the cheese and half the salt and pepper, then stir until the cheese has melted.

Pour the pasta into the pan and mix together with the sauce. Turn the heat down to low.

Remove the meat from the body and tail of the lobster. You can remove the meat from the claws too – using a nut cracker to break the claws – however, we like to leave the claws on for this Halloween dish (you can always crack the claws open at the table).

Preheat the oven to CircoTherm® 190°C.

Chop the lobster meat into small chunks and stir into the mac n’ cheese.

Place the lobsters shells on a baking tray and spoon the mac n’ cheese into the lobster shells.

Mix together the breadcrumbs, paprika, olive oil and remaining salt and pepper. Sprinkle on top of the lobsters.

Place in the oven to bake for 15-20 minutes until golden brown.

Serve sprinkled with parsley.