Sriracha Lobster Mac’n’Cheese

I love Macaroni cheese and have childhood memories of the tinned stuff Heinz did poured over toast. This is my slightly more adult version.


You will need:

1 Cooked Lobster

200g Spirali Pasta (I prefer it to Macaroni but you can use it if you like)

2 Shallots

1 Clove Garlic

2 Green Chillies


For the Sauce

500ml Milk

4 tbs plain flour

50g Butter

50g Cheddar

25g Gruyere

25g Monteray Jack

1 tbs Sriracha

Salt and pepper



  1. Firstly you need to take all of the meat from the lobster claws and body. Pull the claws off then using the back of a heavy knife crack the claws and ease out the meat. Use the handle of a teaspoon to get the meat out of the smaller joints. Pull the head off the lobster then carefully cut with scissors along the underside of the tail and prize open the shell to take out the meat. Cut the claw meat in to bite sized pieces and place in a bowl in the fridge with the tail.
  2. Put your pasta in the pan with plenty of salted boiling water and  cook until tender.
  3. Meanwhile in a frying pan add a little olive oil and gently sweat off finely chopped shallots, garlic and one chilli. Set aside while you make the cheese sauce
  4. Add your butter to the sauce pan and melt completely then add in the flour and stir. Cook out for a minute or so to cook off the rawness of the flour. Slowly start adding the milk whisking all the time to avoid lumps. Once you have added all of the milk and have a nice smooth sauce add in the cheese continually stirring. You can then add the sriracha and the onion, chilli and garlic mix. Continue to cook for a few minutes until the cheese has completely melted. If you think the sauce is a little thick you can always add a little more butter.
  5. Drain off your cooked pasta and add it to the sauce. Give it a good stir to make sure its well mixed in. Take the lobster from the fridge and add it to the mixture and stir again.
  6. Pour the pasta in to an ovenproof dish and scatter over more grated cheese. Finally top the Macaroni with the lobster. Brush the top of lobster with a little melted butter. Place under a very hot grill for 3-4 minutes or until the cheese is golden and melted.
  7. In a pan melt a few knobs of butter and about 1 tsp of Sriracha. After you’ve taken the macaroni out brush the top with the spiced butter and finish with a little finely chopped green chilli.


Enjoy! And don’t forget to share the tail meat!!






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