That is the poshest mac and cheese we’ve made. It’s a bestseller on the Seafood Shack and brings collectively Scottish tremendous eating and residential consolation — it actually works. We advocate including some oil to the pasta to cease it sticking collectively after cooking. This manner the starch is eliminated.
Fenella Renwick and Kirsty Scobie
CLAIR IRWIN PHOTOGRAPHY
Substances
1 medium-large cooked lobster
400g macaroni
150g butter
2 white onions, thinly sliced
2 garlic cloves, finely chopped
½ small pink chilli, sliced
1 vegetable inventory dice
3 heaped tbsp plain flour
600ml full-fat milk
350g good-quality cheddar cheese, grated
Handful of dill
Chopped handful of chives, chopped
Salt and pepper
1 First, dissect your lobster and take all of the meat out of the shell. It’s best to have, in complete, two physique halves,
