Lobster & Dill Mac ‘n’ Cheese

With thanks to Ian Alexander at Cru Events

Serves up to 4 people

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

  • 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!
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