All thoughts and opinions are my own.” White Cheddar Mac and Cheese with Lobster “This post has been sponsored by Creamette® Pasta. This recipe is great for the holidays or whenever you’re in the mood for comfort food. Jamie's Tip A few freshly picked rosemary leaves tossed in a bit of olive oil and sprinkled over the top of the last 10 minutes of cooking will be delicious.Here’s an easy recipe to make a gooey homemade mac and cheese recipe with lobster and white cheddar cheese.Serve with a smile, a big seasonal salad, and a glass of cold Soave.Cook in the oven for about 35 minutes, or until golden, bubbling and delicious. For a bit of fun, pop the lobster head and tail into the pan at either end. Finely grate over the Parmesan (I didn’t do it in the picture, but you can add a sprinkling of breadcrumbs before the cheese too, if you like).Mix well, taste and correct the seasoning – you don’t want the sauce to be super-thick now, so loosen it with a little cooking water if needed, remembering that it will thicken as it bakes. Remove the sauce from the heat, stir in the pasta and lobster meat and grate in the Cheddar and Gruyère.

Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving a little cooking water. Scroll down to the bottom of the page for our helpful video on how to prepare your lobster. Roughly chop all the meat, reserving the tail, shell and head.

Rip the claws off the body, then use a rolling pin on a board to crack them open and poke out any meat you can find. Squeeze the tail shell in until you hear it crack, then rip it open the other way to expose all that lovely tail meat.

Twist the lobster head and body apart – importantly, shake out all the tasty juice and bits from the head into the sauce.

Mix well and simmer for 10 minutes while you prepare the lobster.

Turn the heat up to high, add the wine and cook it away, then reduce the heat back to medium and stir in the flour, followed by the milk and mustard.

Put the butter into the pan on a medium heat, add the onions, garlic, saffron, cayenne and anchovies and cook for 10 minutes. Get yourself a large ovenproof casserole pan (ideally 30cm wide and 10cm deep) that you want to serve up in.

Peel and finely chop the onions and garlic.

Swiftly plunge the lobster head first into the water, place the lid on and cook for 8 minutes (or slightly less if you’re using 2 small ones).

Meanwhile, fill your largest deep pan with water, season with sea salt and bring to a rolling boil.

To start, place the live lobster in the freezer for 30 minutes so it’s docile.

Lobster white mac and cheese recipe