Name: Lobster Macaroni Cheese
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 3 heaped tbsp plain flour; 1 vegetable stock cube; 2 white onions, thinly sliced; handful of dill, chopped; 350 g good quality Cheddar cheese, grated; ½ small red chilli, sliced; handful of chives, chopped; 400 g macaroni; salt and pepper; 150 g butter; approx. 600 ml full fat milk; 2 garlic cloves, finely chopped; 1 medium-large cooked lobster

Preparation info

Serves
4

Difficulty
Medium

Appears in

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!

Ingredients

1 medium-large cooked lobster
400 g macaroni
150 g

Method

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