5cupsshredded / grated cheeseI used gruyere and cheddar
500g (1lb) macaroni
1cupciabatta breadgrated or pulsed into rough breadcrumbs
1tspolive oil
¼cupParmesan cheesegrated
1tspfresh thyme
Instructions
Prepare and cook the lobster
Preheat the oven to 250ºC/480ºF.
Halve the lobster tails (or crayfish) with a sharp knife then place, flesh-side up, on a baking sheet.
Make the cheese sauce
Combine melted butter with crushed garlic, salt and pepper then brush liberally over the lobster. Bake for 10-15 minutes (depending on the size of the lobsters) until the meat is creamy white throughout.
Remove from the oven and allow to cool for 5 minutes. Carefully remove from the meat from the shells then slice into bite-size chunks and set aside.
In a medium saucepan set over medium heat, melt the butter.
Whisk the flour into the butter to form a roux and cook for 1-2 minutes until lightly golden.
Whisk in the milk and cream until the sauce is smooth then reduce the heat and allow to simmer gently for 5-7 minutes, stirring regularly.
Once the sauce is thick and smooth, remove from the heat and add all the cheese, mustard and seasonings. Stir to combine.
While the sauce is cooking, bring a large pot of salted water to the boil. Cook the pasta for 8 minutes, until al dente, then drain.
Combine and bake
Combine the cooked macaroni with the cheese sauce and stir in the lobster meat.
Transfer the mixture to an oven-safe casserole dish or baking dish.
Combine the ciabatta breadcrumbs with a tablespoon of olive oil, grated Parmesan and fresh thyme in a small bowl then scatter over the mac and cheese
Place in the oven and allow to bake for 15-20 minutes until hot and bubbling.
Remove from the oven, allow to rest for 5-10 minutes then sprinkle with parsley (optional) and serve.