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!
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 a high heat for your pasta. Add the macaroni to the boiling water and cook for around six or seven minutes - you want it to still have a little bite so always check the suggested cooking time on the packet and take a couple of minutes off. Make sure you give it a stir from time to time so it doesn’t stick to the bottom of your pan. Drain and return to the pan.
Get another pan and put it on a medium heat to melt your butter. Once melted, add your onions, garlic and chilli and crumble in the vegetable sock cube, then lower the heat and sweat for at least 15 minutes until everything is very soft and golden and starting to caramelise. Keep stirring to make sure nothing burns. Once you are happy with your sweated onion mixture, add the plain flour. Cook this off for another three minutes, stirring constantly so the flour doesn’t burn. Slowly whisk in the milk, constantly mixing until you have a thick, smooth white sauce - there are no rules so add more or less milk depending on how thick you like your cheese sauce. Now add your cheese and stir over a low heat until it has melted, which won’t take long. Add the drained macaroni, the lobster meat and the dill and mix so everything is well covered with the sauce. Season to taste and serve on its own with a sprinkling of chopped chives on top. Amazing.
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