The Ingredients

  • 225 grams macaroni or pasta of your choice
  • 2 lobster tails, cooked and chopped into bite-sized pieces
  • 8 large prawns, peeled and deveined (Wild Atlantic Pink Prawns are best)
  • 60 grams unsalted butter
  • 30 grams all-purpose flour
  • 475 ml whole milk
  • 100 grams shredded sharp cheddar cheese
  • 50 grams shredded Gruyere cheese
  • 50 grams grated Parmesan cheese
  • Salt and pepper to taste
  • Pinch of nutmeg
  • 50 grams breadcrumbs
  • Chopped fresh parsley for garnish

The Method

  • Serves 4
  • Preheat your oven to 190°C. Grease a baking dish and set aside.
  • Cook the macaroni according to the package instructions until al dente. Drain and set aside.
  • In a large skillet, melt the butter over medium heat. Add the prawns and cook until they turn pink and are cooked through, about 2-3 minutes per side. Remove the prawns from the skillet and set aside.
  • In the same skillet, add the flour and cook, stirring constantly, for about 2 minutes to make a roux.
  • Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
  • Stir in the shredded cheddar, Gruyere, and Parmesan cheeses until melted and smooth. Season with salt, pepper, and nutmeg.
  • Add the cooked macaroni, chopped lobster, and cooked prawns to the cheese sauce. Stir until everything is well coated.
  • Transfer the mixture to the prepared baking dish. Sprinkle the breadcrumbs evenly over the top.
  • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
  • Remove from the oven and let it cool for a few minutes before serving.
  • Garnish with chopped fresh parsley before serving.

Order your ingredients here from Bubbas Bray

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