BAKED LOBSTER MAC ’N’ CHEESE & TOMAHAWK STEAK

This is one of my favourite lobster dishes – a decadent take on a comfort-food classic. Serves 6

For the mac ’n’ cheese

1tbsp sea salt, plus extra for seasoning

500g (1lb 2oz) macaroni

2tbsp butter

2tbsp plain flour

4tbsp white wine

300ml (10fl oz) milk

300ml (10fl oz) double cream 2 bay leaves

Freshly ground black pepper 2 cooked lobsters, meat removed A small bunch of flat-leaf parsley, chopped

300g (10½oz) Cheddar cheese, grated

For the steaks

2 x 500g (1lb 2oz) tomahawk or rib-eye steaks

1 beef stock cube

Olive oil

1 garlic bulb, halved horizontally

Preheat the oven to 240°C/fan 220°C/gas 8. Bring a large pan of water to the boil. Add the 1tbsp salt and the macaroni, bring to the boil, then cook over a low-ish heat for 8-10 minutes, stirring every now and then.

Place the steaks on a board. Crumble the stock cube over the top to season the steaks. Place a large ovenproof frying pan over a medium heat and, when hot, drizzle in some oil. Add the steaks to the pan and sear all over, then add the garlic and cook in the oven for 15 minutes. Take the pan out of the oven, cover and set aside to rest for 10 minutes.

Drain the pasta, then rinse under cold running water to cool. In the same pan, melt the butter and then whisk in the flour. Stir on the hob for 30 seconds. Pour in the white wine and stir in to deglaze the pan, then whisk in the milk and cream over a low to medium heat. Add the bay leaves and gently simmer for 3-4 minutes, until the mixture has thickened. Season. Cut the lobster meat into large chunks, reserving any juices, and add to the sauce along with the juices, macaroni and chopped parsley. Season to taste.

Preheat the grill. Spoon the mixture into a large roasting tray and scatter the cheese over the top. Grill for 5-8 minutes. Put the steaks on a platter with the garlic and pan juices. Slice and serve with the mac ’n’ cheese.