LOBSTER MAC ’N’ CHEESE

Everyone loves mac ’n’ cheese but we take it to another level with lobster tails. They can be pricey, but around Christmas you can often find bargains in the supermarket. Or use prawns instead!

Serves 4

Salt

500g (1lb 2oz) macaroni 50g (1¾oz) fresh breadcrumbs

A few basil leaves, shredded

For the infused milk

4 lobster tails or 400g (14oz) large prawns, shell on

1tbsp olive oil

100ml (3½fl oz) white wine

750ml (1pt 4fl oz) milk 2 bay leaves

A slice of onion

1 blade of mace

For the sauce

50g (1¾oz) butter 1 onion, finely diced

50g (1¾oz) bacon lardons

2 garlic cloves, finely chopped

1 thyme sprig

50g (1¾oz) plain flour 1tsp mustard powder ¼tsp cayenne pepper 100g (3½oz) each Cheddar and Gruyère cheese, grated

Preheat the oven to 200°C/ fan 180°C/gas 6. Bring a large pan of salted water to the boil. Add the macaroni and cook it according to the packet instructions until just shy of al dente. Drain and set aside.

Separate the lobster flesh from the tails or peel the prawns, and reserve all the shells. Heat the oil in a saucepan and add the lobster flesh or prawns. Cook quickly on each side, then remove and set aside.

Put the shells in the same pan and heat over a high heat, shaking the pan until they have taken on some colour. Pour in the wine and let it bubble fiercely. Pour in the milk and add the bay leaves, onion and mace. Heat slowly until just below boiling point, then remove the pan from the heat. Leave to infuse until it’s at room temperature, then strain the liquid into a jug and set aside.

To make the sauce, heat the butter in a large pan. Add the onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown. Add the garlic and thyme, then stir in the flour, mustard and cayenne. Stir until you have a roux, then gradually add the infused milk, stirring in between each addition, until it is all incorporated. Add 75g of each of the cheeses and stir over a low heat until the cheese has melted.

Mix the sauce with the macaroni and stir in the lobster or prawns (the lobster tails can be chopped, if preferred). Pour into a large, shallow ovenproof dish. Mix the breadcrumbs with the remaining cheese and the basil, and sprinkle over. Bake in the oven for 30-35 minutes until piping hot, browned and bubbling.