Why use Greendale?
Greendale Lobster Mac & Cheese
Elevate humble Macaroni Cheese to an altogether more luxurious level with the addition of a whole locally-caught Greendale lobster! There are more complicated versions of this recipe out there, but (because of the time it takes to prep the lobster) we’ve tried to keep it simple. Serves 6.
1 whole Greendale Cooked Locally-Caught Lobster
2 Bay Leaves
1 tsp Black Peppercorns
1 clove Garlic, peeled and gently bashed
35g Unsalted Butter
2 tbsp Plain Flour
100g Parmesan Cheese, grated finely
100g Gruyère Cheese, grated
300g dried Macaroni Pasta
Small bunch, Flat-Leaf Parsley, leaves only, chopped finely
Sea Salt and freshly ground Black Pepper
For the Topping
60g Parmesan Cheese, grated finely
50g fresh Breadcrumbs
Pinch of Cayenne Pepper
First, prepare the lobster. Twist the claws away from the body until they break off, then tap them with a rolling pin to break the shell. Gently ease the meat out of the claws and cut it into bite-sized pieces. Next, cut down lengthways through the body so that you can pull it into two halves and remove the meat from the shell. Cut the meat into chunks the same size as the claw-meat pieces.
Put the lobster shells into a large pan and pour over the milk. Add the bay leaf, garlic clove and peppercorns, than place the pan over a medium-high heat and bring it up to the boil. When it boils, take the pan off the heat and carefully strain the milk into large jug, then set aside briefly.
Place a large pan of salted water over a high heat, and bring it to the boil. Add the pasta and cook until ‘al dente’ (about 8-10 minutes). While the pasta cooks, you can get on with making the sauce; in a clean pan, melt the butter and then stir in the flour. Cook for 2-3 minutes, continuing to stir, then slowly start adding the infused milk to the pan, a little at a time, stirring frequently. Make sure each addition of milk is absorbed before adding more, and stir well to ensure the sauce is smooth. When you have used up all the milk, stir in the grated gruyère and parmesan cheese and cook for 2-3 minutes until it has all melted.
By now the pasta should be cooked; drain it, then tip it into the pan with the cheese sauce, stirring well to combine. Fold in the lobster meat and the chopped parsley, season to taste with salt and pepper, then carefully empty the pan into a large baking dish. Heat your grill to medium-high. Put the topping ingredients into a bowl and mix well, then scatter the mixture evenly over the top of the lobster and pasta. Place under the hot grill for about 5 minutes (don’t let it catch or burn), until the topping is golden brown, then serve straight away.
Perfect little mouthfuls of spice and crunch, these tasty crab bites are quick to put together (especially as you can make the crab mixture up to three hours in advance and keep it in the fridge) – but don’t assemble them until you’re ready to serve, or the poppadoms will become soggy.
There’s nothing Mitch Tonks doesn’t know when it comes to cooking fish – thoughtful, unfussy and a joy to eat, his recipes always let the seafood shine. Here, simply-cooked Pollack is plated with just-wilted greens and a buttery, mustard-spiked sauce – delicious! Serves 2.
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