Lobster Mornay
Serves
4
Total Time
40mins
Calories
695
Very simple, very lush and completely a seafood lovers dream recipe. If you have been too afraid to try, this is now your go to mornay recipe.
- Lobster tail4cooked
- Shallot1peeled
- Black pepperas neededfreshly ground
- Lemonas neededsliced
- Gruyère cheese90 gcubed
- Parmesan cheese45 gcubed
- Garlic clove3
- Butter40 g
- Buttermilk200 g
- Dry sherry50 g
- Egg1
- Plain flour120 g
- Dijon mustard1 tablespoon
- Pink himalayan salt flakes1 pinch
- Fresh lemon thymeas needed
Ingredients
- 1. Submerge lobster tails in water until ready to fill with the mornay
- 2. Pre-heat in grill - 250°C
- 3. Add gruyère cheese and parmesan cheese to the TM5 bowl
- 4. Blitz with MC in place - approx 10 sec, speed 10
- 5. Remove from bowl and set aside
- 6. Add garlic clove, shallot and butter to the TM bowl
- 7. Chop with MC in place - approx 3 sec, speed 5
- 8. Sauté - approx 7 min, Varoma, speed 1
- 9. Then add buttermilk, dry sherry, egg, all purpose flour, dijon mustard, pink Himalayan salt flakes and black pepper
- 10. Cook - approx 8 min, 80°C, speed 4
- 11. Cook - approx 2 min, 90°C, speed 4
- 12. Add three quarters of the cheese back into the bowl
- 13. Blend with MC in place - approx 15 sec, speed 7
- 14. Divide the lobster flesh between 4 ramekins / lobster tails
- 15. Divide the sauce between the ramekins and finish off with the remaining grated cheese
- 16. Arrange the ramekins/lobster tails on a baking tray
- 17. and place them under the broiler/grill on the middle shelf for approximately 10 minutes or until bubbling and golden
- 18. Serve immediately garnished with lemon thyme and with lemon wedges on the side
Method
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