Series 3
Cbus Everything Caravan & Camping Hot Shots Napoleon BBQ Legend Caravans Marathon

Skillet Lobster Mac N Cheese & Custard Pastry

Prep Time: 30 mins
Cooking Time: 2 hours
Fuel: Gas including BBQ side burner
You’ll also need: 
Cast Iron Skillet & 12 muffin tray
Serves: 4


Lobster Tails 
4 Lobster Tails split in half
Light olive oil to brush

For the pasta 
300g Pasta (macaroni, curls etc)
1 tbs Salt
3-4 tbsp Light Olive oil

For the creamy sauce 
3 cups Thickened cream
1 tsp minced garlic
½ tsp sea salt
2 tsp Butchers Axe Ranger Seasoning
½  cup shredded sharp cheddar cheese
½ cup shredded Gouda cheese 
1 cup shredded Havarti cheese
½ cup shredded Parmesan cheese
For the top 
½ cup shredded parmesan cheese
½ cup panko breadcrumbs
1tsp Butchers Axe Ranger Seasoning
20g cold butter, chopped

Custard pastry
3/4 cup fine semolina
3/4 cup sugar
3 tbs corn flour
1 egg yolk
4 cups milk
1 tsp vanilla extract
Zest of half a lemon
1/2 cup crushed pistachio nuts
Dried rose petals
1 pk phyllo pastry
1/2 pk kataifi pastry
200gr unsalted butter, melted

1 cup caster sugar
2 cups water
1 cinnamon stick
Rind of lemon
1. Using the side burner of a BBQ. Prepare pasta until al dente according to packet instructions. Strain the water and coat the cooked pasta with 1-2 tbsp of light olive oil. Set aside until needed.
2. Brush the halved lobster tails with light olive oil. Then using the main BBQ chamber, grill the lobster tails over high heat for 15 mins or until the internal temperature reaches 130f. Take off the grill and set aside covered until needed.
3. Using the side burner, pour the cream, Butchers Axe Ranger Seasoning, sea salt and garlic in a cast iron skillet. Whisk ingredients until well combined while bringing the mixture up to a gentle simmer on low heat. Whisk through one cup of cheese one at a time until well combined. Turn off heat when slightly thickened. Then remove the lobster tails from the shell and chop them in small pieces. Add the lobster pieces and cooked pasta to the sauce. Then pour the creamy pasta back into the skillet. Sprinkle the dry top ingredients and chopped cold butter over the pasta. Bake in the main BBQ chamber until golden brown (approx. 30 mins). Keep warm until ready to serve.

4. For the syrup, combine caster sugar, lemon rind, water and cinnamon stick in a small saucepan over medium heat. Bring to the boil, then simmer until slightly reduced and thicken slightly (approx. 5 -8 mins). Remove from the heat and allow to cool completely. 
5. In a saucepan combine, semolina, corn flour, sugar, egg yolk, vanilla extract, lemon zest and milk gradually. Stir with a wooden spoon until smooth then cook mixture over low heat (stirring continuously until thickened. (Approx. 8 mins)
6.Once custard has thickened take off the heat and add cling wrap onto to avoid the custard forming a crust. Let custard cool down before adding to pastry.
7. Then butter back and front 5 sheets of filo pastry and cut into 6 equal squares. Add each square into a muffin tray holder.
8. Add cooled custard 3/4 way up in muffin tray holders. Then add remaining melted butter to kataifi pastry making sure butter is evenly coating the pastry.
9. Form a small ball of pastry in your hand and add to each muffin tray holders. Cook indirectly on the BBQ on 180c for 12-15mins until golden brown. Serve with syrup, pistachios and rose petals.
 Serve the Lobster Mac & Cheese with a simple green salad.