Turban of Shellfish and Macaroni

Name: Turban of Shellfish and Macaroni
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 cucumber, diced and lightly fried in butter; 1¼ cups (3 dl) white sauce; ⅝ cup (1.5 dl) double cream; ½ lb (180 g) frozen prawns, thawed; 1 tablespoon finely chopped parsley; Salt and white pepper; Salt and white pepper; 1 cucumber, diced and lightly fried in butter; 2 frozen lobster tails, thawed, or 1 small, fresh, boiled lobster; 2 frozen lobster tails, thawed, or 1 small, fresh, boiled lobster; Butter; ¾ lb (360 g) macaroni (long macaroni, broken into 1½ inch/3.5 cm lengths)

Preparation info

Serves
6

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

You will require a ring mould for this dish.

Ingredients

¾ lb (360 g) macaroni (long macaroni, broken into 1½ inch/3.5 cm lengths)
Butter

Europe
United Kingdom
Engalnd
Fish course
Pescatarian
London

Method

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 cont