• ¾ lb (360 g) macaroni (long macaroni, broken into 1½ inch/3.5 cm lengths)
• Butter
• 2 frozen lobster tails, thawed, or 1 small, fresh, boiled lobster
• ½ lb (180 g) frozen prawns, thawed
• ⅝ cup (1.5 dl) double cream
• 1¼ cups (3 dl) white sauce
• 1 cucumber, diced and lightly fried in butter
• Salt and white pepper
• 1 tablespoon finely chopped parsley

Boil the macaroni. Grease a ring mould with butter. Chop the lobster and reserve 3 or 4 neat pieces and 12 prawns for decoration.

Stir all the rest of the shellfish into the macaroni and mix in 2 tablespoons of the cream. Turn the mixture into the ring mould and stand it in a baking tin containing 1 inch (2.5 cm) of water. Cover the whole tray with foil and bake at 350°F (180°C, Gas Mark 4) for 25 minutes.

Meanwhile make the white sauce and stir in the rest of the cream and the cooked cucumber. Season highly with salt and white pepper. Keep warm.

Take the ring mould out of the oven and unmould. Pour the sauce into the centre of the ring. Sprinkle the parsley lightly all round the top of the ring but not on to the sauce.

Place the reserved shellfish around the top of the ring on the parsley and serve immediately.