The Royal Chef At Home: Easy Seasonal Entertaining

LOBSTER MAC & CHEESE BALLS

MAKES 12 BALLS

1 cup shredded mature English cheddar cheese 1 cup finely grated Parmesan cheese 1 cup chopped steamed lobster tail meat, or about two tails

Flour, eggs and panko breadcrumbs to coat balls Vegetable oil for deep frying

1 cup uncooked elbow macaroni 2 tablespoons butter 2 tablespoons flour 1 cup milk ¼ cup cream Salt and pepper to taste

1 In a medium saucepan, cook macaroni in boiling water until almost tender. Drain. 2 In a medium saucepan, melt the butter over medium heat. Stir in flour and cook for two minutes, stirring constantly. Whisk in the milk, cream salt and pepper. Bring to a bare simmer, then add the cheddar cheese and parmesan cheese and stir until melted. Remove from heat and stir in macaroni and lobster. Spoon mixture into deep dish and allow to cool.

3 Using an ice cream scoop shape the macaroni into small balls and roll in the flour followed by the beaten egg and finally the panko. 4 Heat oil in a deep frying pan or deep fryer to 350ºF. Drop the mac and cheese balls into the oil and fry until golden. Sprinkle with salt and pepper and serve.

194 THE ROYAL CHEF AT HOME