Lobster Mornay
Instructions
- 1
Preheat oven to 425°F (220°C). Bring a large pot of salted water to boil.
- 2
Using kitchen shears, cut through the top of each lobster tail shell lengthwise. Gently pull shells apart and lift meat, keeping it attached at the base.
- 3
Boil lobster tails for 5-6 minutes until just cooked through. Remove and let cool slightly.
- 4
Cut lobster meat into bite-sized chunks and arrange in 4 individual gratin dishes or one large baking dish.
- 5
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to create a roux.
- 6
Gradually whisk in milk and cream, cooking until sauce thickens, about 5 minutes.
- 7
Remove from heat and stir in 100g of gruyere, all parmesan, sherry, mustard, and spices. Season with salt and white pepper.
- 8
Pour sauce evenly over lobster meat. Sprinkle remaining gruyere on top and dust with paprika.
- 9
Bake for 12-15 minutes until golden and bubbly. For extra browning, broil for 1-2 minutes.
- 10
Garnish with fresh chives and serve immediately with crusty bread or over pasta.
Chef's Note
"This elegant Lobster Mornay transforms sweet lobster into pure indulgence with its rich, velvety cheese sauce. Don't be intimidated by the classic French technique - take your time with the sauce, and you'll create a restaurant-worthy dish that's perfect for special celebrations."
