Mac & Cheese with Butter-Poached Lobster and Grilled Pork Belly

Surf ’n’ Turf is a classic 1970s dish that combines meat and seafood. We present you our revisited version of Surf'n'Turf with butter-poached lobster and grilled pork belly over pasta with Gruyère cheese.

30 min
30 min


  • 375 g short pasta, cooked al dente
  • ¼ cup Natrel Organic butter
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ¼ cup flour
  • 1 cup homemade or store-bought lobster stock
  • 2 cups Natrel Organic 2% milk
  • 1 cup Natrel Lactose Free 35% cream
  • 3 cups Gruyère cheese, grated
  • 1 cup Parmesan, grated
  • Salt and pepper to taste
  • 450 g pork belly
  • Smoked salt to taste
  • 2 lobsters cooked in salted boiling water for 2 minutes, cooled and shelled (save shell to make lobster stock if desired)
  • ½ cup Natrel Organic butter
  • Chives to taste


  1. In a saucepan, melt butter and soften onion and garlic.
  2. Add flour and stir for 1 minute, making sure the flour doesn’t brown.
  3. Add lobster stock, milk, and cream, beating with a whisk until smooth.
  4. Simmer for 15 minutes, stirring regularly until sauce thickens.
  5. Add half the cheese, followed by the cooked pasta. Set aside.
  6. In a saucepan, heat butter over medium and poach lobster pieces for about 5 minutes.
  7. Season pork belly slices with smoked salt. In another skillet, brown slices in a little butter and olive oil.
  8. When ready to serve, top Mac & Cheese with lobster, grilled pork, and chives.

Find all products in this recipe

Natrel Lactose Free cream
Organic salted butter
Organic Fine-Filtered 2% milk