Port Douglas & Mossman Gazette - - SPORT - Got a great seafood recipe? Email­ and share it with us and in­clude a photo of your cre­ation

Re­move meat from lob­ster shells. Coarsely chop and set aside. Place the lob­ster shells, in­side up, in a large roast­ing pan. Pre­heat grill on high.

Melt but­ter in a saucepan over medium heat un­til foam­ing. Add the flour and cook, stir­ring for 1-2 min­utes or un­til mix­ture bub­bles and be­gins to come away from the side of the pan. Re­move from heat.

Grad­u­ally add the wine, whisk­ing con­stantly un­til mix­ture is smooth. Grad­u­ally add milk, whisk­ing con­stantly un­til smooth and com­bined. 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. Add the cheese and stir un­til it melts. Re­move from heat. Taste and sea­son with salt and pep­per. Stir in the chives and lob­ster meat.

Spoon lob­ster mix­ture among shells. Cook un­der pre­heated grill, about 6cm from heat source, for 4 mins or un­til golden brown. Re­move from heat.

Di­vide lob­ster among serv­ing plates and serve im­me­di­ately with potato wedges and mixed green salad leaves.

TOP: Bec from Sub­lime Sport­fish­ing with a beau­ti­ful Dain­tree River Bar­ra­mundi. Bot­tom: Nick­oli Fewtrell with a nice di­a­mond trevally

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