Pack of bacon
salt & pepper
The white sauce
3 tbsp butter
3 tbsp flour
1 1/4 cups milk
1 1/4 cup seafood stock
Splash of vermouth
200g Grated cheddar
3 (tbsp) heaped cream cheese
salt & pepper
The bread crumb topping
Panko bread crumbs
old bay seasoning
Take your lobsters (Kill them humanly - I will let you google how to do this). And then cook them in your desired method. We took off the tails and then the claws and steamed them. for 7 minutes.
Once cooled take all the lobster meat out of the lobster by cracking the shell - this can be a bit fiddly.
You then need to start making your white sauce - to do this put your butter a flour together until you get you paste you associate with a traditional white sauce.
Now mix your fish stock with the milk and a splash of vermouth and slowly add to your butter and flour mixture until you have your white sauce.
Now mix in all your cheeses and heat until you have your lovely gooey cheesy mixture.
Cook your bacon in a pot until crispy.
Take your breadcrumbs mix with a lump of btuter and and Old bay seasoning (Old bay seasoning is hard to get so you can skip this is you don't have it)
Cook your pasta in water for about 3/4 of the time in the packet as it will cook in the pasta.
Take the pasta out and add to the cheese sauce and bacon mixture.
Add the lobster and mix well (Set some aside to lay pieces on top) .
Add to a mixture to the cast iron pan then top with breadcrumbs and remaining lobster.
In a preheated oven 160c (fan assisted) place skillet in oven for about 20 minutes until golden.