Lobster Macaroni and cheese recipe by Nick Deverell-Smith

Nick Deverell-Smith

Nick Deverell-Smith

27th April 2018
Nick Deverell-Smith

Lobster Macaroni and cheese recipe by Nick Deverell-Smith

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


  • • 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


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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.