Lobster Mornay

Ingredients

2 whole cooked lobsters, halved lengthways
50 g butter
40 g plain flour
80mL dry white wine
410mL warm milk
40 g coarsely grated cheddar
Salt and pepper to taste
2 Tbs finely chopped fresh chives

Method

Remove meat from lobster shells. Coarsely chop and set aside.

Place the lobster shells cut-side up in a large roasting pan. Preheat grill to high.

Melt butter in a medium saucepan over a medium heat until foaming.

Add flour and cook, stirring with a wooden spoon for a couple of minutes or until it bubbles and begins to come away from the side of the pan. Remove from heat.

Gradually add the wine, whisking constantly until the sauce is smooth.

Place over medium heat and cook until mixture boils, thickens and coats the back of a spoon.

Add cheese and stir until melted. Remove from heat.

Taste and season with salt and pepper.

Stir in the chives and lobster meat.

Spoon the mixture back into the shells and cook under the grill for about 4 minutes or until golden brown.

Serve with fragrant steamed rice and a green salad.