seafood mac n cheese

By Flora

Ingredients

• 4 x 1kg live lobsters
• 2 x lemons
• 2 large onions
• 6 cloves of garlic
• 70 g unsalted butter
• 1 pinch of saffron
• 3 x anchovy fillets
• 1 large glass of white Burgundy
• 60 g plain flour
• 1.4 litres of semi skimmed milk
• 2 teaspoons of English mustard
• 600 g Amori pasta
• 80 g mature cheddar
• 80 g Gruyere
• Olive bread sticks (for topping)
• Parmesan (for topping and serving)

Preparation

Step 1

Place the live lobsters into the freezer
Take a large pot and bring to the boil. Season with salt and 2 squeezed lemons
After 25 - 30 minutes, take the lobsters out the freezer (one by one), spike (down the center of the underbelly) and place into the pot
Leave to cook for 10 minutes once water begins to boil again
Once the lobsters are cooked, place them in a bowl to steam dry for later
Put the pasta on to boil in salted water, take out just before Al Dente
In a large pot, fry off the onions and garlic until golden brown
Add the white Burgundy and simmer off
Add the anchovy fillets, butter and mustard
Once the butter has melted, add the flour and mix into a paste
Now gradually add the milk until you have a smooth bechamel sauce
Add a pinch of saffron
Add the cheddar and Gruyere, melt into sauce
Ensure the sauced is completely mixed together and smooth, then add the pasta
Now break the lobster up, separate the tail meat from the rest of the body and extract any remaining meat
Place the tails to one side, chop the rest of the meat up and mix into the sauce
Dish the mixed pasta into 4 serving pots
Crumble the olive bread sticks into a fine crumb and dust over the top of each pot
Sprinkle with Parmesan and place in the oven for 25 mins
Take the pots from the oven, add the tails to the pots for presentation and return to bake for a further 10 mins (it might be useful to split the lobster tails underneath before doing so to make it easier for guests to take the meat out later)
Remove from oven and serve on a board with the lobster heads for presentation