We’re not sure who the genius is who created this masterpiece but we pay tribute to them at Drake & Morgan at King’s Cross so check out our version on the menu.
The key to this dish is the ingredients. Although it’s a simple recipe, use the best quality ingredients you can get your hands on. Trust us on this one, you’ll thank us later. Our recipe serves between 4 & 6 so perfect for a cozy night in with your friends
- a pinch of salt
- a drizzle of oil
- 500g dried elbow macaroni
- 1L milk
- 110g unsalted butter
- 100g plain flour
- 350g Gruyere cheese, grated
- 250g extra-mature Cheddar cheese, grated
- 1/2 tsp freshly ground black pepper
- 1/2 tsp nutmeg
- 750g cooked lobster meat
- 120g panko breadcrumbs
1) Preheat the oven to 190C/Gas mark 5. Boil a large pot of water and add the pasta cooking for 6 to 8 minutes. Drain well an set aside
2) Meanwhile, in a large pot, melt 90g of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the milk and cook for another minute or two, until it’s thick and smooth.
3) Turn off the heat and stir in the gruyere, cheddar, salt, pepper and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual dishes or a large baking tray.
4) Melt the remaining 30g of butter, combine with the fresh breadcrumbs andsprinkle on the top. Bake for about 35 minutes, or until the top is bubbling and the top is browned. Serve warm