Lobster Mac and Cheese - Humphrey Munson Blog

Lobster & Tarragon

Mac ‘n’ Cheese

For the ultimate combination in luxury and comfort during this lockdown, we have reached into the archives to share this recipe for lobster and tarragon mac and cheese. As flavour pairings go, lobster and tarragon is a classic combination.

If you want to order lobster online for home delivery, we really recommend Fish for Thought who supply pot-caught lobster by small boats fishing the Cornish Coast. Fish for Thought proudly support the Lobster Hatchery Buy-One-Set-One-Free Campaign.

Cornish lobster is widely recognised as being the very best in the world, and is a speciality of Fish for Thought. They source their lobsters from small inshore day boats that fish the clear blue waters of the Cornish coast – boats like the Janice-Mary of Padstow, the Hannah-Jack from Newquay and the Girl Deedee of Cadgwith.

Fish for Thought are exceptionally proud that they never have, and never will import cheaper and inferior quality whole shelled lobsters and would never supply frozen or previously frozen whole Lobsters. All their lobsters are cooked fresh to order on the premises. This allows for them to be frozen on receipt, should you wish to consume them at a later date.

Take a look here to view their selection of sustainably caught lobster and scroll down for the recipe.

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INGREDIENTS

Two lobsters, or 700g lobster meat
275g macaroni pasta
1 tbsp extra virgin olive oil
250ml milk
250g mascarpone
Sea salt and freshly ground black pepper
125g grated cheddar cheese
2 tbsp chopped tarragon

METHOD

Preheat the oven to 220°C (425°F) and while this is pre-heating, cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Drain and set aside.

Place the pasta, milk, mascarpone, salt, pepper and half the cheddar in the pan and return to high-ish heat. Bring to a simmer, stirring occasionally, to warm through.

Place the mixture in a 1.5-litre-capacity ovenproof dish. Top with the lobster, tarragon, salt and pepper and remaining cheddar, and cook for 10 minutes or until golden. Sprinkle with pepper to serve. Serves 4-6.

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