Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lobster mac ‘n’ cheese with herby pangratata

American 25 Mins Prep · 30 Mins Cook

Preheat the oven to 200°C, gas mark 6.
Bring a large pot of salted water to the boil. Add the lobsters one at a time and cook for 8–10 minutes until the shells are bright red. Transfer to a board and allow to cool slightly. Crack open one lobster and carefully remove the meat from the claws, legs and tail. Roughly chop the lobster meat into bite-sized pieces. Leave the second lobster whole, separating the head from the tail while keeping them whole for presentation.
Meanwhile, bring another large pot of salted water to the boil. Cook the pasta until just al dente, 1–2 minutes short of the packet instructions. Drain and set aside.
In a large saucepan, melt the butter over a medium heat. Stir in the flour and cook for 1–2 minutes. Gradually whisk in warm milk and cream, until smooth and thickened. Stir in the mustard, cayenne and cheeses. Season to taste. Fold in the pasta and lobster meat until evenly coated.
Transfer to a buttered ovenproof baking dish.
To make the herby pangratata, mince the garlic, zest the lemon and finely chop the parsley. Heat the olive oil in a shallow pan. Add garlic and breadcrumbs, toasting until golden and crisp. Stir through the lemon zest and herbs. Season lightly with salt and pepper. Scatter the pangratata evenly over the lobster mac ‘n’ cheese.
Bake for approx. 15–20 minutes, or until bubbling and golden on top. Allow to stand for 5 minutes before serving.
Scatter over extra herbs, if desired, and serve immediately.