This very traditional recipe uses Mornay sauce, which is a relatively modern French sauce (dating probably to the early 19th Century) consisting of a bechamel sauce to which cheese (traditionally gruyere) is added. It is a delicious (and rich) accompaniment to lobster meat, and the shell is a pretty neat way to present the whole thing.
Allow one lobster for every two people. It is fairly filling.
Ingredients
- one lobster, cooked, tail meat extracted and coarsely chopped, and shell halves reserved
- 25g butter
- 20g plain flour
- 200mL milk
- 40g grated gruyere (or cheddar)
- dash of cayenne pepper
- black pepper
Instructions
- Make a blond roux: melt the butter over a low-medium heat. Add the flour, whisk constantly until it just starts to turn golden and gives off a nutty aroma. Don’t leave it alone for too long, or it may burn.
- Add the milk and continue to whisk until it thickens. Add most of the cheese, reserving a small amount.
- Whisk until melted. Add the peppers, and the crab meat. Stir until well mixed.
- Pour half of the mixture into each shell, and top with a sprinkling of the remaining cheese.
- Place under a hot grill until lightly browned on top.
Serve warm, with white bourgogne.
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