Here’s a take on a classic. Mac ‘n’ cheese gets a touch of luxury with lobster and fillet steak for a not so frugal January feast.
Lobster Mac & Cheese
80g cheddar cheese
1 4oz fillet of beef
1tbsp chopped parsley
Dash of truffle oil
Maldon salt (to taste)
100g plain flour
Boil lobster in Court Boullion for 8 minutes, then place in cold water for 10 minutes to cool. Take the lobster body out of the shell and set aside.
Make a béchamel sauce by melting the butter in a saucepan slowly. Gradually start adding the flour until you have a smooth paste. Place the milk in a separate pan and warm through. Slowly start adding the milk to the flour and butter mix until you have a smooth sauce. Pass through a sieve and leave to cool.
Finely dice the fillet steak in to small squares. Dice the shallot and add to the steak squares along with the chopped chives, drizzle of olive oil and season with Maldon sea salt.
Bring a pan of water to the boil. Add salt and a drizzle of olive oil. Once boiling, drop macaroni in to the pan and cook until al dente. Warm the béchamel sauce in a pan, add the macaroni, chives, truffle oil (to taste) and both cheeses. Place the lobster in a water bath at 50c for eight minutes. Once cooked, place in the centre of a plate; add macaroni cheese around the lobster and spoon over the tartar.
Dave is head chef and business partner at Peace & Loaf, 217 Jesmond Road, Newcastle | 0191 2815222 | peaceandloaf.co.uk