Lobster Mac & Cheese
Rich, creamy, and worth every bite!
Serves: 4–6
Ingredients:
- 300g macaroni, cooked al dente
- 2 cooked lobster tails, meat removed and sliced
- 50g butter
- 50g flour
- 500ml full-cream milk
- 150ml fresh cream
- 150g mature Cheddar, grated
- 100g Gruyère, grated
- 100g mozzarella, grated
- 30g Parmesan, grated
- 1 tsp Dijon mustard
- Salt and freshly cracked black pepper
- Pinch of paprika
- Fresh parsley, to garnish
- Butter, for pan-frying the lobster
- Topping
- Extra Parmesan, grated
- Panko breadcrumbs
- Melted butter
- Lemon zest
How To Make Lobster Mac & Cheese
- Preheat the oven to 200°C.
- Melt the butter in a saucepan, whisk in the flour and cook for 1–2 minutes.
- Gradually whisk in the milk and cream until smooth and thickened. Stir in the Dijon mustard and paprika.
- Remove from the heat and stir in the Cheddar, Gruyère, mozzarella and Parmesan until melted. Season to taste.
- Fold the cooked macaroni through the cheese sauce and transfer to an ovenproof dish.
- Pan-fry the lobster meat briefly in butter, then arrange it over the macaroni.
- Combine the extra Parmesan, panko, melted butter and lemon zest. Sprinkle over the dish and bake until golden and bubbling.
- Finish with fresh parsley before serving.