Lobster Mac and Cheese

Lobster Mac and Cheese

Serves 4


  • 220g gluten free penne
  • 450ml low fat milk
  • 4 tbsp salted butter
  • 85g plain gluten free flour
  • 6oz grated gruyere cheese
  • 4oz cheddar cheese
  • freshly ground black pepper, to taste
  • 220g freshly cooked lobster meat, chopped into 1-inch pieces (I used Lobster tails from the Waitrose fish counter)
  • 2 slices gluten free white bread, lightly toasted and pulsed in a food processor to form fine crumbs (can also toast and then crumble by hand)


  • Preheat the oven to 350ยฐF (180ยฐC). Lightly grease a (roughly) 11 x 7 inch baking dish.
  • Bring a medium pot of water to boil. Add in gluten free penne and cook until al dente (this should take about 4-5minutes). Drain.
  • Place the lobster tails into a pan of boiling water and cook until the meat is white and opaque (approximately 10 minutes).
  • Once the lobster is cooked, allow to cool. Remove shell and put aside.
  • Meanwhile, heat the milk in a small saucepan over a medium-low heat. Once the milk is hot (but not boiling) turn off heat. 
  • Melt 3 tbsp butter in a large saucepan over a low heat. Whisk in the flour for 1 minute.
  • While continuing to whisk, pour in the hot milk and whisk mixture until smooth and thick, this should take approximately 1 minute. Remove from the heat and stir in the gruyere, cheddar, salt and pepper. 
  • Stir in the cooked gluten free penne and lobster meat and make sure they are well mixed. Pour the mixture in the greased baking dish. 
  • Pour over the breadcrumbs making sure they are evenly spread. 
  • Bake for 25-30 minutes, or until the breadcrumbs are golden brown. 
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