Lobster Macaroni and cheese recipe by Nick Deverell-Smith

Nick Deverell-Smith

Nick Deverell-Smith

27th April 2018

Lobster Macaroni and cheese recipe by Nick Deverell-Smith

Lobster Macaroni and cheese recipe by Nick Deverell-Smith, head chef at The Churchill Arms

Ingredients

  • • 1 x 800g lobster, cooked
  • • 200g macaroni pasta
  • • 40g butter
  • • 50g plain flour
  • • 300ml whole milk
  • • 75g cheddar cheese
  • • 60g parmesan cheese
  • • 60g mozzarella cheese
  • • 100ml lobster bisque
  • • 5g chopped tarragon

Method

1. Cook macaroni in boiling salted water for 6-7 min
2. Remove lobster from shell and cut in 1cm chunks keep the head to top the dish
3. Melt butter in pan and add flour to make a roux
4. Bring milk to the boil and add to roux
5. Add bisque to sauce and bring to a boil
6. Remove sauce from heat and add the cheese, keeping 10g of parmesan and mozzarella to one side
7. Season the salt and white pepper
8. Add the cooked macaroni, lobster and tarragon to cheese sauce
9. Pour into a large oven proof dish top with remaining cheese
10. Top with lobster head bake in oven at 190c for 10-12 min until golden brown

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