Luxury Lobster Mac & Cheese
That time I tried to make a 'quick' weeknight pasta, and it ended up tasting like cardboard, I vowed to treat myself properly. Now, you can whip up this decadent, protein-packed Luxury Lobster Mac & Cheese to feel proper bougie. Imagine sinking your fork through golden, crispy garlic crumbs into creamy macaroni studded with sweet seafood. It’s your high-protein, pescatarian dream come true for a truly indulgent weekend feast.
Ingredients
lobsters500 gideally fresh, but frozen is fine
macaroni pasta400 g
butter50 g
white wine150 mldry (e.g., Sauvignon Blanc)
plain flour50 g
white onion1 whole
brown crab meat150 g
dijon mustard1 tsp
extra mature cheddar cheese300 ggrated
breadcrumbs50 g
lemon1 wholezested
ground cayenne pepper1 tsp
extra virgin olive oil3 tbsp
tomato puree3 tsp
garlic cloves4 clove
salt2 pinch
milk1000 ml
Instructions
Chef's Tips
For an even richer flavour, consider adding a splash of brandy to the lobster shell and onion mixture before adding the milk.
If you don't have fresh lobster, you can use high-quality frozen lobster tails or even a mix of prawns and crab meat for a similar luxurious feel.
To prevent the macaroni from becoming too soft, ensure you undercook it slightly before adding it to the cheese sauce, as it will continue to cook in the oven.
Preheat Oven
Preheat your oven to 180°C (160°C fan/gas mark 4).
Prepare the Lobster
Twist the claws off the defrosted lobster. Use a rolling pin to crack the claws and pick out the meat. Peel the tail, remove the fleshy meat, and roughly chop all the lobster meat. Cover and set aside in the fridge. Bash the lobster shell pieces with the rolling pin to break them up.
Infuse the Milk
Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the roughly quartered onion and a large pinch of salt, cooking for 5 minutes until softened and well coloured. Add the broken lobster shell and fry for another 2 minutes. Stir in the cayenne pepper and tomato purée to coat everything. Reduce the heat to medium and add the milk. Stir well, then remove from the heat just as it begins to simmer and set aside for 30 minutes to infuse. Strain the milk mixture into a jug and discard the shell and onion.
Prepare Garlic Breadcrumbs
While the milk infuses, finely chop the garlic cloves. In a small bowl, mix the chopped garlic, 2 tablespoons of olive oil, the zest of the lemon, and the 50g breadcrumbs with some seasoning to create the breadcrumb topping. Set aside.
Cook the Macaroni
Boil the macaroni in salted water until it has a slight bite (about 2 minutes less than the packet instructions). Drain and set aside.
Make the Cheese Sauce
Melt the butter in a large frying pan over a medium heat. Whisk in the plain flour to form a sandy paste (roux) and cook for 1-2 minutes. Gradually pour in the white wine, whisking constantly until fully absorbed. Cook for 5 minutes until the wine has reduced by half. Reduce the heat and gradually pour the strained milk into the pan, a little at a time, whisking constantly and allowing each addition to be fully absorbed before adding more. Continue cooking until the sauce is thick and smooth.
Combine and Season
Add the chopped lobster meat, Dijon mustard, brown crab meat, and 250g of the grated cheddar cheese to the sauce. Stir well until the cheese has melted, then season to taste. Tip in the cooked macaroni and stir to coat everything in the sauce.
Bake and Serve
Transfer the macaroni mixture into an ovenproof baking dish (or six individual dishes). Sprinkle with the reserved 50g grated cheese and the garlic breadcrumbs. Bake for 20 minutes until golden and bubbling. Allow to cool slightly before serving.
