Ingredients
1 large cooked lobster
400g Pasta (Tortellini)
2 tbsp rapeseed oil
150g butter
2 thin leeks (cleaned and finely sliced)
2 garlic cloves
3 tbsp plain flour
600g full fat milk
350g grated cheddar cheese
2 tbsp chilli sauce
1 handful chopped dill
1 handful chopped chives
Method
- Dissect lobster, taking all the meat from the body, claws and legs
- Chop all but the claw meat and keep chilled until needed (when serving)
- Fill a large pan with cold water and bring to the boil, add the tortellini pasta and cook for 5-6 mins. Drain the pasta and return to the pan
- Stir through the rapeseed oil to season the tortellini and avoid it sticking together
- Melt the butter in a medium pan and add the leeks and garlic, cook on low heat until it softens
- Stir in the flour to the pan and cook for at least 2 mins
- Add the milk and stir. It will be very liquid at this point but stirring over medium heat until it boils will create the perfect sauce
- Add the cheese and stir until melted then add the chilli sauce
- Stir in the pasta then the chopped lobster
- Serve with a fresh green salad and chilled white wine