A creamy Mac and cheese filled with juicy lobster, shrimp and crab. Topped with Tender succulent peppered steak. JEEZ!

X2 200g Lobster tails
150g Raw King Prawns
150g Crab meat
1 tsp sea salt
1 tsp Black pepper
1 tsp. all purpose

Cheese sauce
2 tbsp. Unsalted butter
1 cup flour 300ml whole milk
300ml Double cream or Whipping cream
300g Grated Cheddar cheese
300g Grated Mozzarella
1 tsp. black pepper
1 tbsp. All purpose
1 tbsp. Paprika
1 tsp. Dried thyme
500g Spirila pasta

Peppered steak
600g Beef steak chopped in 3cm thick strips.
1 tsp. Salt
1 tbsp. Black pepper
1 tbsp. All purpose
1/2 tsp. Browning
1 small onion sliced
4 garlic cloves chopped
1 scotch bonnet chopped
1 red bell pepper strips
2 spring onions strips
4 sprigs of fresh thyme
4 pimento seeds
250ml beef broth

Start by cutting the shell off the lobster tail and chopping the meat and adding to a bowl along with the shrimp and crab meat then season di ting with your favourite seasonings then let it marinate.
For the cheese sauce add butter, flour then whisk and some milk and double cream and whisky until smooth. Add grated cheddar and mozzarella whisk again then season your favourite seasonings –
Add in your cooked pasta then stir, plate up and top with 4 cheese cheddar and mozzarella add another layer pasta followed by more cheese. Then cook for 20 minutes in a pre-heated oven at 180oC
For the peppered steak, chop into 3cm wide strips. Season with your favourite seasonings add browning and fresh vegetables mix well. Remove veggies then Brown and cook steak evenly and veggies back in with beef stock then simmer until cooked.
Now add your pepper steak on top.