You’ll Need
For the Croquettes
200g cooked lobster meat, chopped
200g macaroni pasta
25g butter
25g plain flour
300ml whole milk
75g Gruyère, grated
40g Parmesan, grated
1 tsp Dijon mustard
Sea salt
Freshly cracked black pepper
For the Coating
80g plain flour
2 eggs, beaten
120g panko breadcrumbs
Oil spray
Champagne Cheese Sauce
100ml double cream
50ml Champagne or dry sparkling wine
30g Parmesan, finely grated
1 tsp Dijon mustard
To Finish
Fresh chives, finely chopped
Parmesan shavings
Micro herbs
Optional but Dangerous
Black truffle shavings
Caviar
Lemon zest
Garlic butter drizzle
Method
Cook the macaroni until just al dente, then drain thoroughly and allow to cool slightly.
Meanwhile, melt the butter in a saucepan before stirring in the flour to form a smooth roux.
Gradually whisk in the milk until thick and silky.
Add the Gruyère, Parmesan and Dijon mustard, stirring until fully melted.
Season with sea salt and plenty of freshly cracked black pepper.
Fold through the cooked macaroni and chopped lobster.
Transfer the mixture into a shallow tray and chill for at least 2 hours, or overnight, until completely firm.
Using lightly oiled hands, shape the mixture into 8 heart-shaped croquettes.
Coat each croquette in the flour, then egg, then panko breadcrumbs, pressing the coating on firmly.
Preheat your air fryer to 200°C.
Lightly spray the croquettes with oil and arrange them in a single layer.
Air fry for 9–11 minutes, carefully turning halfway through, until deeply golden and crisp.
Meanwhile, combine the double cream, Champagne and Parmesan in a small heatproof dish with the Dijon mustard.
Warm in the air fryer at 180°C for 3–4 minutes, stirring once until smooth and lightly thickened.
Spoon a little Champagne cheese sauce onto each plate.
Arrange the croquettes on top.
Finish with chopped chives, Parmesan shavings and, if using, truffle or caviar.
Serve immediately while the centres are beautifully molten.