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Serves
US | Metric
Ingredients
mac n cheese
  • 30 g butter
  • 30 g plain flour
  • 600 ml whole milk
  • 1 tsp dijon mustard
  • 140 g extra mature Cheddar grated
  • 100 g white Crab Meat
  • 50 g brown Crab Meat
  • 200 g Macaroni
Lobster & Butter
  • 1 Lobster Tail
  • 100 g salted butter
  • 1 tsp dried ancho chillies
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
The Rest
  • 2 8oz Steaks (I used Bavette)
  • 50 g butter
  • 2 Garlic Cloves Bashed
  • 1 sprig of fresh Rosemary
  • 1 sprig of fresh Thyme
  • salt
  • pepper
  • asparagus to serve
  • 1 Lemon sliced in half
Steak, Lobster & Crab Mac Steak, Lobster & Crab Mac
Steak, Lobster & Crab Mac
with Spiced Lobster Tail Butter

A mixture of humble and decadent ingredients for a great twist on surf n turf

Prep 1 hour
Total 1 hour 30 minutes
  1. First job is to deal with the lobster as you want the shell to make the butter, in a pan of boiling water blanch for 90 seconds then remove and refresh in iced water
  2. Peel the lobster meat away from the shell carefully to keep it in tact, I cut down the centre of the shell with some scissors
  3. Keep the meat to one side in a fridge until you're nearly ready to serve
  4. To make the Lobster butter in a saucepan heat the shells with the butter and spices, infuse for 20 mins on a medium low heat before dividing in half put one half the fridge and keep the other half warm to gently poach the lobster in
  5. To make the mac start by heating the butter and flour in a saucepan to make a roux, cook this out for 5 mins before adding the milk bit at a time constantly stirring for a smooth thick sauce; cook out all the flour flavour add the cheese and keep warm until you're ready to serve.
  6. Boil the macaroni in salted water until tender add this to the cheese sauce the crab goes in last minute to just warm through
  7. To cook the steak, rub with a little oil and season all over. Heat a frying pan until smoking hot before adding the steaks don't move too frequently you want to achieve a good sear on the outside.
  8. When the steak is coloured well all over all the butter, garlic and herbs. Baste the steak well and cook to your liking it's tricky to tell you how long because of the size/shape of the steak you're using but you want a supple spring back like pressing your middle finger into your thumb pad for a medium rare finish.
  9. Essential to rest your steak and while you are resting the steak..
  10. warm the lobster through in the lobster butter,
  11. add the crab to the mac and warm through
  12. cook some asparagus until tender in boiling water
  13. Serve this all together as shown in the pictures with charred lemon (do this in a hot pan)

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Steak, Lobster & Crab Mac
with Spiced Lobster Tail Butter

A mixture of humble and decadent ingredients for a great twist on surf n turf

favorite
print
rate
Prep 1 hour
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
mac n cheese
  • 30 g butter
  • 30 g plain flour
  • 600 ml whole milk
  • 1 tsp dijon mustard
  • 140 g extra mature Cheddar grated
  • 100 g white Crab Meat
  • 50 g brown Crab Meat
  • 200 g Macaroni
Lobster & Butter
  • 1 Lobster Tail
  • 100 g salted butter
  • 1 tsp dried ancho chillies
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
The Rest
  • 2 8oz Steaks (I used Bavette)
  • 50 g butter
  • 2 Garlic Cloves Bashed
  • 1 sprig of fresh Rosemary
  • 1 sprig of fresh Thyme
  • salt
  • pepper
  • asparagus to serve
  • 1 Lemon sliced in half

  1. First job is to deal with the lobster as you want the shell to make the butter, in a pan of boiling water blanch for 90 seconds then remove and refresh in iced water
  2. Peel the lobster meat away from the shell carefully to keep it in tact, I cut down the centre of the shell with some scissors
  3. Keep the meat to one side in a fridge until you're nearly ready to serve
  4. To make the Lobster butter in a saucepan heat the shells with the butter and spices, infuse for 20 mins on a medium low heat before dividing in half put one half the fridge and keep the other half warm to gently poach the lobster in
  5. To make the mac start by heating the butter and flour in a saucepan to make a roux, cook this out for 5 mins before adding the milk bit at a time constantly stirring for a smooth thick sauce; cook out all the flour flavour add the cheese and keep warm until you're ready to serve.
  6. Boil the macaroni in salted water until tender add this to the cheese sauce the crab goes in last minute to just warm through
  7. To cook the steak, rub with a little oil and season all over. Heat a frying pan until smoking hot before adding the steaks don't move too frequently you want to achieve a good sear on the outside.
  8. When the steak is coloured well all over all the butter, garlic and herbs. Baste the steak well and cook to your liking it's tricky to tell you how long because of the size/shape of the steak you're using but you want a supple spring back like pressing your middle finger into your thumb pad for a medium rare finish.
  9. Essential to rest your steak and while you are resting the steak..
  10. warm the lobster through in the lobster butter,
  11. add the crab to the mac and warm through
  12. cook some asparagus until tender in boiling water
  13. Serve this all together as shown in the pictures with charred lemon (do this in a hot pan)

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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