Mac & Cheese (Thermidor)

Australian Bay Lobster, Mac & Cheese (Thermidor)

Recipe

40g butter

40g flour

600 milk

1 lemon

1 Australian Bay Lobster (or 150g of raw Lobster, prawn or scallop meat)

1 brown onion

50g Smoked  bacon (finely diced)

1 pinch paprika

Salt and pepper

30ml olive oil

A splash of brandy

1 clove garlic (minced)

100g grated Gruyère

300g cooked Macaroni (140g raw)

1 tbsp olive oil

Method

Boil the macaroni in salted water and refresh.

Foam the butter, add the bacon and a splash of olive oil, fry until crispy.

Reduce the heat add the onion and garlic.  Cook until soft.

Mix in flour and paprika and cook for 2 minutes.

Add the brandy and cook off the alcohol.

Gradually add the milk, stirring out any lumps.

Cook out for a couple of minutes.

Fold in the seafood mustard, cheese and pasta

Season with salt pepper and a little lemon.

Now serve as is or pop into a shell, top with more cheese and pop into a pizza oven or under a grill.

This bought back many memories washing up in a seafood restaurant that always had Lobster Thermidor on the menu.  I know bacon isn’t usually added but I couldn’t resist.