Lobster Macaroni and Cheese

Ingredients for Lobster Macaroni and Cheese

• 1 1 3/4- to 900g live lobster

• 2 matskedar olivolja, delad

• 12 large prawns, peeled, deveined, shells reserved

• 130g chopped onion

• 100g chopped peeled carrots

• 100g hackad selleri

• 2 garlic cloves, peeled, flattened

• 1 Turkish bay leaf

• 1 matsked tomatpuré

• 60ml Cognac or brandy

• 725ml water

• 60ml (1/2 stick) butter, divided

• 2 tablespoons plain flour

• 240ml whipping cream

• 350ml grated Fontina cheese (about 170g )

• 230g shell or gemelli pasta

• 170g fresh crabmeat, picked over

• 2 tablespoons chopped fresh chives

Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and prawns shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 725ml water; bring to boil. Reduce heat, cover, and simmer 30 minutes.

Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add prawns; sauté until just opaque in centre, about 3 minutes. Cool slightly. Coarsely chop prawns.

Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 475ml , about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, prawns, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

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