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.

Serves	Preparation time	Cooking time
6	30min.	30min.

Ingredients

• 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

Preparation

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.