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

• First cook your macaroni pasta in salted water will al-dente, and set aside whilst you make the lobster sauce.

• The milk and place into a small saucepan and add the fish stock cube, season to taste and heat till steaming hot.
• Then crush the garlic cloves and place into another saucepan along with fine sliced shallot, and 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.
• Then add the cheddar, dijon mustard, chopped herbs, egg yolks and seasoning all at the same time and whisk till smooth
• Then add the chopped lobster tail check for seasoning again.
• Then you can 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 some panko bread crumbs and more Godminster cheddar!