Lobster Mornay

Preparation

• 1
  Remove meat from lobster shells. Coarsely chop and set aside until required. Place the lobster shells, cut-side up, in a large roasting pan. Preheat grill on high
• 2
  Melt butter in a medium saucepan over medium heat until foaming
• 3
  Add the flour and cook, stirring with a flat-edged wooden spoon, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan
• 4
  Remove from heat
• 5
  Gradually add the wine, whisking constantly with a wire balloon whisk until mixture is smooth
• 6
  Gradually add milk, whisking constantly until smooth and combined
• 7
  Place over medium heat and cook, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon
• 8
  Add the cheese and stir until cheese melts. Remove from heat
• 9
  Taste and season with salt and pepper. Stir in the chives and lobster meat
• 10
  Spoon lobster mixture evenly among shells. Cook under preheated grill, about 6cm from the heat source, for 4 minutes or until golden brown. Remove from heat
• 11
  Divide lobster among serving plates and serve immediately with potato wedges and mixed green salad leaves