Lobster mornay

Lobster mornay

By
From
Encyclopedia of Food and Cookery
Serves
2

Ingredients

Quantity Ingredient
1 cooked lobster, halved and flesh cut into bite‑size pieces
250ml mornay sauce, (see note)
60g cheese, grated
fried breadcrumbs, (optional)

Method

  1. Fold lobster meat through hot sauce and reheat gently. Pile into shells. Top with grated cheese and cook under a preheated medium grill for 1–2 minutes to melt cheese. If liked, sprinkle with fried breadcrumbs.

Note

  • To make mornay sauce, take 1 quantity béchamel sauce and add 30 g grated parmesan, gruyère or sharp cheddar cheese and a pinch dry mustard. Stir over low heat just until cheese has melted.
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