Luke's Cooking Club - Cheese Recipe

Lobster Mac with Cheese

Serves 4

This recipe gives a new, luxurious dimension to a great, classic comfort dish.

 

500g Dried Macaroni                                                

1 pint Milk

1 tbspn Extra Virgin Olive Oil

200ml Double Cream

25g Butter

25g Plain Flour

4 Shallots finely diced

1 Dspn Dried Thyme

1 Dspn Smoked Paprika

250g Strong Grated Cheddar

200g Grated Gruyère Cheese

100g Japanese or Dried Breadcrumbs

1 Dspn Chopped Dill or Bronze Fennel

425-500g Whole Cooked Lobster

1 Dspn English Mustard

1 Dspn Grain Mustard

250g Cooked prawns

1 Tbspn Extra Virgin Rapeseed Oil

Grated Parmesan to finish (optional)

 

Method

Cook the pasta then rinse and refresh in cold water to prevent it from sticking. Toss in a little extra virgin olive oil and set aside in a large mixing bowl.

Take the meat out of the lobster and chop roughly.

Next make the cheese sauce. Take a solid based pan and melt the butter over a medium heat, add the flour and cook out without burning to make a roux. Add half of the cream and milk whisking slowly whilst bringing up to a simmer. Continue to beat until the roux is lovely and smooth then add the rest of the milk and cream. Allow to thicken and then add the grated cheese and both mustards. Remove from the heat and continue to whisk until the cheese is fully melted into the sauce. Place to one side.

Heat the rapeseed oil in a pan and gently sauté the shallots, they need to be cooked but not coloured. You may need to move the shallots around the pan with a wooden spoon. Mix in the paprika and thyme then add the shallot mix to the cheese sauce.

Now pour the sauce onto the pasta and fold it in. The consistency needs to be a little sloppy so if it seems too tight just add a little milk. Fold in the cooked lobster and prawns then place in an oven proof serving dish.

Sprinkle with breadcrumbs and drizzle a little olive oil over the top. Sprinkle with grated parmesan if you wish then pop into a pre-heated oven at 200 degrees for 30-35 minutes.

Bake until the breadcrumbs are a golden brown, if they colour too quickly just turn the oven down to 170 degrees and continue to bake.

Enjoy this dish with a fresh green salad and a chilled glass of rose wine.

 

 

Additional information