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© 2021 Exton Park Vineyard LLP

Lobster Mac and Cheese

Using the lobster shells really enriches the stock for this delicious dish and the superfood kale topping adds a satisfying crunch. Pair with our RB32 Brut for a delicious treat.

Recipe supplied by our friends at Miele. Find more great recipe inspiration here.

Ingredients

Serves 4

For the Lobster

  • 1 lobster (about 800g)
  • 25g unsalted butter
  • 25g plain flour
  • ½ tsp English mustard
  • 140g grated cheese (cheddar and Gruyere)
  • 1 lemon, juice only
  • Salt and pepper

For the Crispy Kale Topping

  • 200g kale
  • 75g grated parmesan cheese
  • 50g fresh breadcrumbs
  • 1 lemon, zest only
  • Salt and pepper
  • 200g macaroni

Method

  1. If using a fresh lobster, put it in the freezer for 2 hours before cooking. Then, having made sure that the lobster is no longer moving, push the tip of a large, sharp knife through the centre of the cross on the head
  2. Bring a large saucepan with salter water up to a boil and cook the lobster for about 12 minutes. When the lobster is cool enough to handle, remove all the meat and keep the shells. If there is any roe in the lobster, keep it together as it will add to the flavour
  3. Place all of the lobster shells on a baking dish and roast using Fan at 200°C for 30 minutes
  4. Cover the roasted shells with cold water, bring to a boil on the hob and simmer for 30 minutes
  5. Strain the lobster stock and keep until needed

For the Crispy Kale Topping

  1. Mix the kale with 1 tbsp of olive oil, spread it over a baking tray and dry in your oven on 85C for 3 hours
  2. Crumb the kale and add the rest of the ingredients. Set aside until needed

For the Mac ‘n’ Cheese

  1. Boil the macaroni in salted water for 3 minutes – this will be less than stated on the packet. Drain and set aside
  2. To make the lobster sauce, heat the butter in a large frying pan and then add the flour
  3. Cook the flour for 2 minutes and then gradually add the lobster stock (around 500ml), boil the sauce for 5 minutes until it coats the back of a spoon, making sure that it is smooth with no lumps
  4. Check the seasoning and adjust to taste with salt, pepper and lemon juice
  5. Mix together the pasta, lobster sauce, cheese and chopped lobster and place it in an ovenproof dish
  6. Sprinkle with the crispy kale topping and then place the dish over the wire rack, slide the rack into position three of the oven and bake in the oven on 200° for 20 minutes

“The first time I tasted Exton Park I was astonished. The wine has a purity, clarity, but also an intensity of flavour and uniqueness of scent I'd never come across before.”

Oz Clark - English Wine

“Exton Park and I share the same passion for quality, sustainability and local ingredients. Their winemaker, Corinne, mirrors the same level of precision and technique that I expect from the top chefs in my kitchens. This is why I selected Exton Park's Rosé for my restaurants.”

Simon Rogan - 4 Michelin Star Chef

“Peaches and strawberries in effervescent perfection. Hampshire’s greatest hit.”

Olly Smith - ITV Wine Critic, RB23 Rosé 2021

“Wines that are kaleidoscopically complex and exciting.”

Jancis Robinson, 2021
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