Indulge in this luxurious Lobster Mac & Cheese, a truly special dish perfect for an extravagant weekend meal. Topped with crispy garlic breadcrumbs, every bite is a symphony of rich, creamy pasta and succulent lobster and crab meat. Lobster is packed with protein and essential minerals, making this a delightful and nutritious treat.
defrosted
grated
zested
Preheat your oven to 180°C (160°C fan/gas mark 4).
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.
Heat 1 tablespoon of olive oil in a large frying pan over a high heat. Add the roughly chopped 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.
While the milk infuses, finely chop the garlic cloves. In a small bowl, mix the chopped garlic, 2 tablespoons of olive oil, and the lemon zest with some seasoning to create the breadcrumb topping. Set aside.
Boil the macaroni in salted water until it has a slight bite (about 2 minutes less than the packet instructions). Drain and set aside.
Melt the butter in a large frying pan over a medium heat until foaming. Add the white wine and cook for 5 minutes until the wine has reduced by half. Whisk in the plain flour to form a sandy paste. 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.
Add the chopped lobster meat, Dijon mustard, brown crab meat, and 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.
Transfer the macaroni mixture into an ovenproof baking dish (or six individual dishes). Sprinkle with extra grated cheese and the garlic breadcrumbs. Bake for 20 minutes until golden and bubbling. Allow to cool slightly before serving.
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.