Something easy, comforting, with a slightly luxurious feel, is perfect for the days between Christmas and New Year. You can use crab meat if you can’t get your hands on lobster. Happy New Year!
For 4 – 6
30 minutes preparation
35 minutes cooking
100g unsalted butter
1 litre full fat milk
350g Gruyère cheese grated
350g extra mature cheddar grated
1 heaped teaspoon mustard
Ground black pepper and salt
700 – 800g cooked lobster, cut into chunks
4 tablespoons panko crumbs or breadcrumbs
Heat the oven to 180C. Bring the lobster meat to room temperature.
Cook the macaroni in a pan of boiling salted water and drain well.
Make a roux with the flour and butter. While it cooks, 2 – 3 minutes, bring the milk to the boil.
Remove the milk from the heat, pour it into the roux, whisking as you go, little by little. Whisk and stir well to remove any lumps. Add the mustard. Simmer gently for a couple of minutes to thicken, then gradually stir in the grated cheese until it has all melted into the sauce.
Season well, stir in the cooked pasta and lobster and pour into a gratin dish.
Sprinkle the top with panko or breadcrumbs and bake for 15 – 20 minutes until it is browned on top and bubbling. Serve immediately.
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