Lobster mornay is a creamy dish that melts in your mouth. It is best eaten with salad or mashed potatoes.
1 medium sized lobster, cooked
1 1/4 cups milk
1 onion, sliced
1 bay leaf
6 black peppercorns
2 tablespoons flour
Salt and white pepper to taste
A pinch of nutmeg
2 tablespoons cream
1/2 cup Cheddar cheese, grated
Cut the lobster in half using a sharp knife. Remove the meat from the shell and take off the vein and other soft parts. Cut the lobster meat into 1 inch bite-sized pieces. Crack the lobster legs and get the meat. Place the lobster meat in a bowl. Cover it and refrigerate.
Wash the lobster shells and dry them.
Place the milk, onions, peppercorns and bay leaf in a small saucepan over high heat. Bring it to a boil. Remove from heat and let it stand for 15 minutes. Strain and discard the bay leaf and peppercorns.
Melt the butter in a large pan over medium heat. Add the flour and stir it until there are no more lumps. Turn off the heat and gradually add the milk. Whisk until smooth. Return it to medium heat and continue to whisk until it boils and thickens. Season it with salt, pepper and nutmeg. Fold in the cream.
Place the lobster meat in the cream sauce. Divide it onto the lobster shells. Sprinkle it with grated cheese. Grill or bake the lobsters for 5 minutes or until the cheese melts. Serve immediately.
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