Macaroni and cheese with lobster*
1 live lobster of ca. 1.5 kg (or 2 lobster tails)**
40 g emmental cheese (grated)
40 g gruyère (grated)
40 g parmesan (grated)
400 g macaroni or other tubular pasta
1 tbsp chopped chives (plus more for decorating)
For the béchamel:
30 g butter
1 small onion (finely chopped)
60 g flour
220 ml milk (warmed)
Cook the lobster (or tails) in boiling water for 15 minutes, then drain and shell. Keep the flesh warm.
Cook the pasta to package instructions.
Prepare the bechamel: melt the butter, fry the onions in it until soft, but not browning. Stir in the flour, then take off the heat and gradually whisk in the milk, making sure to avoid any lumps from forming. Put back on the stove and gently reheat and let thicken - constantly stirring as you go. Season to taste.
To assemble, stir the bechamel into the pasta, then add the cheese and chives.
Arrange on plates, cut the lobster in slices or bite-size chunks, place on top of the maccaroni, then decorate with chives. Serve with a salad on the side, if you wish.
Thanks to The Passionate Cook for the pic and recipe.