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    Macaroni Cheese with Langoustines

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    Macaroni Cheese with Langoustines

    This can be made with lobster instead of langoustines, or you could use shell-on pink prawns. In this case, reduce the quantity by a third

    Serves: 4


    • 1kg cooked langoustines
    • 1 tablespoon groundnut oil
    • 150ml dry white wine
    • 300g small macaroni
    • 350g crème crue or crème fraîche
    • 100g beaufort or gruyère, grated
    • Sea salt and black pepper
    • 2 tablespoons fresh breadcrumbs
    • 25g unsalted butter


    1. Shell the langoustines, reserving the shells and flesh separately. The trick when shelling is to squeeze the shell inwards to break the thin spines across the belly, then ease the flesh out.
    2. Heat the oil in a large saucepan, add the shells and stir for a minute or two. Then barely cover them with water, season with salt, bring to the boil and simmer over a low heat for 30 minutes to make a stock. Decant 300ml of the stock into a small saucepan, add the wine and boil until reduced to 3 tablespoons of liquid. Keep the remainder of the stock for soup.
    3. About 30 minutes before serving the dish, bring a large pan of salted water to the boil and add the macaroni. Cook until just tender, then drain. While it is cooking, heat the crème crue or crème fraiche in a small saucepan and simmer vigorously for about 5 minutes until it thickens, then add the reduced stock and the grated cheese. Stir until this has melted, and season.
    4. Preheat the grill. Add the macaroni and the langoustines to the cheese sauce and warm through, stirring all the time, then tip the mixture into a shallow ovenproof dish, approximately 30 x 20cm. Scatter over the breadcrumbs, dot with the butter and place under the grill until golden and sizzling.

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