Lobster Macaroni Cheese By Mark Hix

LOBSTER MACARONI CHEESE

There is something comforting about a plate of macaroni cheese especially with the addition of lobster. This is a quick and simple recipe not relying on the traditional roux-based cheese sauce. Rigatoni or other similar shaped pasta can be used, the idea being that the sauce fills the tubes as it’s baking.

MARK HIX

INGREDIENTS

• 1 small lobster, cooked and all of the meat removed (reserve the shells) • 500ml fish stock • 1 tsp tomato purée • 250-300g macaroni, cooked • 300g cream cheese • 60g Cheddar cheese, grated, plus another 20g to scatter on top • 150ml double cream • Salt and pepper • 2 tbls fresh white breadcrumbs • 2 tbls chopped parsley

Serves 4

DIRECTIONS

1. Put the lobster shells in a pan with the fish stock and tomato purée, bring to the boil and simmer gently for 45 minutes then strain into a clean pan through a fine meshed sieve. Simmer on a medium heat until it reduces down to 2-3 tablespoons. 2. Add the double cream, cream cheese and 60g of the grated cheddar and bring it to the boil and simmer for a few minutes until it thickens. Whisk the sauce well and mix with the cooked pasta. 3. Cut the pieces of lobster into 2-3cm chunks and fold into the mixture. 4. Put the macaroni mixture into an ovenproof serving dish. Preheat the oven to 220°C/440°F/Gas mark 7. Mix the breadcrumbs with the extra cheddar and scatter on top. 5. Bake in the oven for 20-30 minutes until nicely browned, scatter the parsley on top and serve.