Luxurious, heart-warming and tasty, the Lincolnshire Chef combines Fresh Lincolnshire Lobster with a classic mac and cheese for the ultimate comfort food.


  • 2 cooked lobster tails
  • 1 tbsp oil
  • 20g unsalted butter
  • ½ white onion, finely diced
  • 1 clove garlic
  • 100ml white wine
  • 20g unsalted butter
  • 300ml while milk
  • 1 bay leaf
  • ½ tsp black peppercorns
  • 1 tbsp plain or gluten free plain flour
  • 50g parmesan, finely grated
  • 50g gruyere, finely grated
  • 150g macaroni
  • Small bunch fresh chives, finely chopped

For the topping

  • 25g breadcrumbs
  • 25g parmesan
  • ¼ tsp paprika

How to prepare

Bring a pan of water to the boil and cook lobster tails for 6 – 8 minutes until cooked. Once cooked, remove from water and leave to cool. Tip, save the lobster stock to cook your pasta for extra flavour.

Place a large casserole pan on a medium heat, add the oil, butter, garlic and onions and cook for 5-7 minutes until softened. Add the white wine before turning up to high heat, cooking away the liquid. Return to a medium heat and stir in the flour, before gradually adding the milk and stirring constantly. Mix well and leave to simmer for 10 minutes. Once reduced and sauce like, add the parmesan and gruyere, mixing until melted and combined.

To remove the lobster from its shell, squeeze until you hear it crack and pull away the shell, making sure you squeeze out the juice bits. Roughly chop the lobster meat and leave to one side.

Bring a pan of salted lobster water to the boil and cook macaroni as instructed. Once cooked, drain well. Add to the cheese sauce, coating the macaroni, before adding the chopped lobster tails.

Place the macaroni into a small casserole dish or individual dishes. Heat the grill to medium-high. Mix the paprika, breadcrumbs and parmesan in a bowl. Sprinkle evenly over the macaroni and grill for 5 minutes until golden brown.

Serve with salad and crusty bread.