King Prawn and Lobster Macaroni Cheese

A luxurious and indulgent shellfish twist on a classic comfort food recipe...

Preheat the oven to 200°C/fan 180°C/gas mark 6. 

Cook the macaroni according to the packet instructions until al dente (firm), then drain. 

While the pasta is cooking, make the sauce: melt the butter in a pan, tip in the flour and stir until the mixture forms a smooth paste. Cook gently for a few minutes, then pour in the hot milk, a little at a time, stirring constantly, until the sauce thickens. Next, stir in the mustard and most of the cheese, and heat gently until the cheese melts. Finally, add the cooked macaroni, chives and prawns. 

Place the lobster into two ovenproof dishes and spoon over the pasta mix. Sprinkle with the reserved cheese and place in the oven for about 10-15 minutes until the lobster is piping hot and the cheese on the top starts to turn golden. Serve immediately. 


Serves 2


8 cooked king prawns 

2 cooked lobster tails, halved lengthways 

150g macaroni 

1 tbsp chopped chives 


For the sauce:  

20g butter 

20g plain flour 

200ml hot semi-skimmed milk 

1 tsp mustard 

100g mature Cheddar cheese, grated 


Alternative fish: 

Coldwater Prawns  Langoustines  

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