Brittany blue lobster mac & cheese (serves four)

? 2 Brittany lobsters

? 5g butter (for lobster)

? 100g 36-month Comté cheese (grated)

? 2tbsp butter

? 2tbsp flour

? 300ml milk

? 100ml lobster bisque reduction

? 1kg lobster head

? 1 Roma tomato (chopped)

? 1tbsp tomato paste 

? 50g vegetable oil 

? 1 bunch thyme

Poached lobster

Bring a large pot of water to a rolling boil. Cut the lobsters on the cross of the head and bring directly down between the eyes. Twist the head from the body and wash thoroughly. Twist away the claws from the body.

Bring water to a rapid boil. Place the knuckles in and start a timer for 2 minutes. Once the 2 minutes have finished, place the bodies in and boil for an additional 4 minutes. Remove the lobster parts from the water, and place on a tray to drain and chill. Once cooled, break open the shells and remove all of the meat.

To finish, heat the 5g butter in a pot to 63°C. Submerge the lobster tails, knuckles and claws in the butter and heat through, approximately 8 minutes. Transfer the lobster parts to a paper towel to drain any excess butter. Season and serve warm.

Comté cheese sauce

In a thick-bottomed saucepan, melt the 2tbsp butter and foam it a little. Add the flour and cook out lightly, stirring all of the time. Gradually add the milk and whisk until fully incorporated each time before adding more. Once all the milk is added, cook for a few more minutes to cook out the flour. Remove from heat and whisk in the cheese, followed by the remaining butter. Pass through a chinois and store in the fridge.

Lobster oil

In a large saucepan, bring some of the vegetable oil to a high heat. Add the broken-down lobster heads and cook, stirring regularly, until they have glazed a little in the pan. Add the chopped tomato, thyme and tomato paste, and sweat for 5 to 10 minutes. Add the rest of the oil and place in a 180°C oven for 1 hour. Cool down after it is finished. Strain the oil through a sieve lined with muslin.

To finish

Cook the macaroni in salt water for 8 minutes. On the other side, heat the cheese sauce and lobster bisque, and then combine the lobster meat and the pasta. Grate the Comté cheese on top and finish in salamander with the lobster oil.