Lobster Mornay
Ingredients:
2 750g cooked lobsters
Mornay Sauce
30 g gruyere cheese, grated.
Method:
Cut lobsters in half; remove meat, chop up, reserve shells.
Make up Mornay sauce:
2 oz butter
2oz flour
½ pint milk
1 wine glass fish stock (you can use stock cubes to make up stock)
3oz Swiss gruyere cheese
1oz parmesan cheese
1-2 tablespoons cream
A little extra grated cheese .
Method:Melt the butter, add the flour and make a roux.
Add the milk and stir using a whisk. When the sauce starts to thicken add the fish liquid and boil for 3 to 4 minutes.
Draw aside and beat in cheese slowly.
Adjust seasoning and finish off with the cream.
Add chopped lobster meat. Fill mixture into lobster shells, sprinkle with remaining cheese, and brown under hot griller, or in hot oven.
