Mains Lobster Mac and Cheese
IMG 1582

Lobster Mac and Cheese

10 minutes

Serves: 8

Prep time: 20 minutes

Cook time: 30 minutes

Tips

  1. Make sure you use freshly grated cheese (pre-shredded cheese can make the sauce grainy)
  2. To get the lobster meat from the tails, bring a large pot of heavily salted water to the boil. Place unfrozen lobster tails (you will need approximately 4-5 small tails for this recipe) in the boiling water and simmer for 3-4 minutes, or until opaque and just cooked through. Ensure they do not overcook.
  3. Macaroni cheese can be made in advance. Follow method to the end of step 7. Refrigerate for up to 48 hours. Baker, covered with foil, for 10 minutes, then 15 minutes uncovered. Microwaving is not recommended for this recipe as the lobster may become rubbery

 

Ingredients

3 Garlic Cloves, Crushed
20g Tararua Butter (Pasta)
150g Day Old Sourdough
3 Tbsp Finely Grated Ornelle Parmesan
35g Tararua Butter, Melted (Topping)
Zest of 1 Lemon
1 Handful of Chives
1/4 tsp salt
Italian Parsley (Garnish)
85g Tararua Butter
400g Dried Macaroni Elbows
1 Brown Onion, Finely Diced
75g Edmonds Standard Grade Flour
1/2 tsp Wholegrain Mustard
1/2 tsp Salt
125g Meadow Fresh Lite Cream Cheese
150g Grated Puhoi Valley Gruyere
133g Grated Meadow Fresh Colby Cheese
100g Grated Strong Cheddar Cheese
125g Meadow Fresh Grated Mozzarella Cheese
300g Cooked, Chopped Lobster Meat

Method

Pasta

  1. Bring a large pot of water to the boil. Add macaroni and cook for 6 minutes (or one minute less than fully cooked). Drain well, return to pot and toss with butter. Set aside to cool

Topping

  1. Tear sourdough into small pieces and place in a medium bowl. Add parmesan, butter, lemon zest, chives and salt and toss together until well combined
  2. Preheat oven to 180ºC fan bake

Sauce

  1. Melt butter in a large pot on medium heat. Once bubbling, add onion and garlic and cook until tender (about 3 minutes). Stir in flour and paprika and cook for 1 minute
  2. Whisk in milk a little at a time, to form a lump-free sauce. Whisk in mustard and salt. Cook for a few more minutes, until mixture has thickened enough to coat the back of a spoon. Stir in cream cheese
  3. Reduce heat to low and stir in gruyere, colby and cheddar. Season with salt (if needed) and pepper to taste. Add cooled macaroni, mozzarella and two thirds of the lobster meat. Stir to combine
  4. Spoon into 8 individual baking dishes/ramekins and press the remaining lobster on top. Sprinkle with topping
  5. Bake for 15 minutes, until sauce is bubbling and topping is golden brown. Serve garnished with parsley