LOBSTER MAC 'N' CHEESE

This dish is hugely popular on the menu at The Churchill Arms in Paxford and after enjoying it recently, we had to get the recipe from head chef and proprietor Nick Deverell-Smith. 

INGREDIENTS:​

1 x 800g lobster, cooked
 200g macaroni pasta
40g butter
50g plain flour
300ml whole milk
75g cheddar cheese 
60g parmesan cheese
60g mozzarella cheese
100ml lobster bisque
5g chopped tarragon

METHOD:

1. Cook macaroni in boiling salted water for 6-7 min
​2. Remove lobster from shell and cut in 1cm chunks keep the head to top the dish
3. Melt butter in pan and add flour to make a roux
4. Bring milk to the boil and add to roux
5. Add bisque to sauce and bring to a boil
6. Remove sauce from heat and add the cheese, keeping 10g of parmesan and mozzarella to one side
7. Season the salt and white pepper
​8. Add the cooked macaroni, lobster and tarragon to cheese sauce
9. Pour into a large oven proof dish top with remaining cheese
10. Top with lobster head bake in oven at 190c for 10-12 min until golden brown

​Enjoy!

www.churchillarms.co

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