LOBSTER MAC ‘ N’ CHEESE ( UNITED STATES)

INGREDIENT:

• 1.2 kg ( 3 pcs) Omani Lobster Tail • 50 gm onion • 4 garlic cloves • 50 gm unsalted butter • 2 gm cayenne pepper • 50 gm plain flour • 800 ml semi- skimmed milk • 30 gm English mustard • 300 gm macaroni pasta • 50 gm mature cheddar cheese • 50 gm Gruyères cheese • 50 gm parmesan cheese • 50 ml olive oil • 15 gm breadcrumbs • Salt and pepper to taste

METHOD:

Portion the lobster tail meat into ½ inch chunks and keep in the chiller.

Peel and finely chop the onion and garlic.

Take a large ovenproof casserole pan ( ideally 30cm wide and 10cm deep) that you would like to serve your dish in and place on medium heat. Melt butter into the pan and add the onions, garlic and cayenne pepper. Cook for about five minutes. Reduce the heat and stir in the flour, milk and mustard. Mix it well and simmer for 10 minutes while preparing the pasta.

Cook the pasta in a pan of boiling salted water according to packet instructions. Drain, reserving a little cooking water.

Stir the lobster meat into the sauce and cook for two minutes. Add the pasta and grate in the cheddar and Gruyeres cheese. Mix well and taste the seasoning. Add the parmesan and sprinkle with bread crumbs.

Bake in a preheated oven for about 12 minutes at 180 ˚ C until golden. Serve with a fresh garden salad.