GRUYÉRE AND CHIVE MORNAY LOBSTER
Serves
6
Preparation
20
minutesCooking Time
30
minutesIngredients
3 3 (about 400g each) cooked West Australian rock lobsters, halved lengthways and cleaned
250 ml 250 milk
1 small 1 brown onion, peeled and quartered
2 2 bay leaves
30 g 30 butter, chopped
1 Tbsp 1 plain flour
60 g 60 gruyére cheese, finely grated Sea-salt flakes and freshly ground black pepper, to season
1 Tbsp 1 finely chopped chives, plus extra to serve
Leafy green salad, to serve
Method
- Carefully remove the flesh from the lobsters without damaging the shells. Roughly chop and set aside.
- To make mornay sauce, combine milk, onion and bay leaves in a medium saucepan. Heat over low heat until just boiling. Remove and stand for 5 minutes to infuse. Strain milk through a fine sieve into a heatproof jug. Wash and dry the saucepan. Heat butter in the saucepan over medium heat until just foaming. Add flour and stir continuously for 1 minute. Remove from heat and gradually whisk in the milk until smooth. Heat over medium heat, stirring, for 2 minutes until mixture boils. Reduce heat and simmer for 2 minutes.
- Stir in half the cheese. Season. Remove from heat. Stir through lobster flesh and chives.
- Preheat a grill on medium-high heat. Spoon lobster mixture back into lobster shells. Sprinkle with remaining cheese. Place lobsters onto a shallow baking tray lined with foil. Grill lobsters for 10 minutes or until hot, bubbling and light golden.
- Scatter with extra chives and serve with a leafy green salad
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