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4
Medium
By Kirsty Scobie and Fenella Renwick
Published 2020
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