Lobster Macaroni Cheese


Preparation info

  • Serves


    • Difficulty


Appears in

The Seafood Shack: Food & Tales from Ullapool

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This is the poshest mac and cheese we’ve ever made; it brings together Scottish fine dining and home comfort and it really works. Another huge seller at the Shack!


  • 1 medium-large cooked lobster
  • 400 g macaroni
  • 150 g


First, dissect your lobster as described, and take all of the meat out of the shell. You should have, in total, two body halves, your claw meat with the cartilage discarded, the meat from the legs, and any meat you can get from the small legs. Chop it all up into chunks and pop in a bowl in the fridge for later.

Now put a saucepan filled with water on