Lobster Mac and Cheese

• 350 g Lobster, cooked meat
• 350 g Macaroni
• 60 g Unsalted butter
• 45 g Plain flour
• 700 ml Whole milk
• 2 tsp Dijon mustard
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 250 g Cheddar cheese, mature
• 60 g Panko breadcrumbs

1. Heat the oven to 200°C (390°F). Bring a large pot of well-salted water to the boil.
2. Cook the macaroni until just shy of al dente, about 1 minute less than the packet suggests. Drain well in a colander and set aside.
3. In a saucepan over medium heat, melt the butter, then whisk in the flour and cook for 1 to 2 minutes until it smells biscuity but has not coloured. Gradually whisk in the milk until smooth.
4. Simmer gently, whisking often, for 4 to 6 minutes until thick enough to coat the back of a spoon. Whisk in the Dijon mustard, fine sea salt, and black pepper.
5. Take the pan off the heat and stir in the cheddar cheese until fully melted and glossy. Fold in the macaroni, then gently fold through the cooked lobster so it stays in generous pieces.
6. Spoon into a baking dish and scatter over the panko breadcrumbs. Bake for 12 to 15 minutes until bubbling at the edges and golden on top, then rest for 5 minutes before serving.

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