I’m delighted to report that I have been cheating again and have had another little success. Both Husband and Son thought this Lobster Macaroni made a comforting and hearty supper dish. I really enjoyed making it. It was easy peasy and the fragrance as the cheese melted and went golden under the grill was very very appetising! We rather naughtily ditched the idea of an accompanying green salad and I heated up some oozing garlic bread instead. Perfect Saturday night supper. Using lobster bisque keeps the cost down in this very easy recipe.
Ingredients serves 4 – 6
30g butter, plus extra to grease
30g plain flour
125ml semi-skimmed organic milk
100ml white wine
400g tin lobster bisque
200g extra mature Cheddar, grated
240g raw tiger prawns
2 tbsp freshly chopped chives
How to prepare
Bring a large pan of salted water to boil and cook macaroni according to pack instructions until al dente and drain.
Preheat grill to medium. Melt butter in the empty pan over medium heat. Add flour and cook, whisking occasionally, for 1 min. Remove from heat and gradually whisk in milk, followed by wine and lobster bisque. Then add prawns. Return to heat and cook, stirring, until thickened and the prawns are pink. Take pan off heat, stir in drained macaroni, 100g of the cheese and 1tbsp of the chives. Season well.
Lightly grease a 1.6 litre (2¾ pint) baking dish. Tip macaroni mixture into dish, top with the remaining cheese and grill for 5min until golden and bubbling. Scatter over remaining chives and serve.
NB. This is my version of a recipe that appeared in Good Housekeeping magazine last year.
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