
With thanks to Ian Alexander at Cru Events
Serves up to 4 people
Ingredients
50g salted butter
5 tablespoons of plain flour
2 frozen lobster tail meat (cooked and chopped into chunky pieces)
500ml full fat milk
1 fish stock cube
200g dried macaroni
3 cloves of garlic
3 large banana shallots
1 x tablespoon Dijon mustard
20g of grated parmesan
1 small bunch of dill
Cracked black pepper
Maldon sea salt
200g of grated Godminster Vintage Organic cheddar
1 small bunch of chives
3 egg yolks
50g of panko bread crumbs
Method
- Cook your macaroni pasta in salted water until al-dente and set aside whilst you make the lobster sauce
- Pour the milk into a small saucepan and add the fish stock cube, season to taste and heat till steaming hot
- Crush the garlic cloves and place into another saucepan along with finely sliced shallots. Cook slowly on a low heat with the butter for 2 minutes
- Add the plain flour to make a roux and then slowly add the milk to the base whisking all the time until a smooth sauce has formed
- Add the cheddar, Dijon mustard, chopped herbs, egg yolks and seasoning all at the same time and whisk till smooth
- Add the chopped lobster tail and check for seasoning again
- Mix together you pasta and cooked lobster sauce mix and place into a oven proof dish
- Before you put it in the oven at 190c for 20 mins we recommended topping it with some panko bread crumbs and more Godminster cheddar!