LOBSTER MORNAY
- 1 cooked medium lobster
- 1 1/4 cups (315mL) milk
- 1 slice onion
- 1 bay leaf
- 6 black peppercorns
- 30g butter
- 2 tbsp plain flour
- 2 tbsp cream
- 60g Chedder - grated
Instructions:
- Using a large sharp knife, cut the lobster in half lenghtways thru the tail. Lift the lobster meat from the tail & body, reserving both pieces of the shell.
- Crack the legs & prise the meat out. Discard the cream vein and soft body matter. Cut meat into 2 cm pieces, cover and refrigerate. Wash and dry shells.
- Put milk, onion, bay leaf and peppercorn in a saucepan. Bring to boil, then remove from heat, cover and leave for 15 mins. Strain.
- Melt butter in saucepan over low heat, stir in flour and cook for 1 min or till pale and foaming. Remove from heat and gradually stir in strained milk.
- Return to heat and stir till mixture thickens. Reduce heat to very low and simmer for 1 min. Stir in cream.
- Season to taste with salt & pepper, then fold in meat and stir over low heat for 1 mins or till warmed through.
- Spoon half mixture into each shell & sprinkle cheese. Cook lobster under hot grill for 2 mins, or till cheese is golden.
- Serve with asparagus.
