MOUTH-WATERING CRAYFISH MORNAY

INGREDIENTS 2 (about 1.8kg) cooked whole lobsters, halved lengthways, cleaned 50g butter 40g (1/4 cup) plain flour 80ml (1/3 cup) dry white wine 410ml (1 2/3 cups) warm milk 40g (1/2 cup) coarsely grated cheddar Salt and ground white pepper 2 tablespoons finely chopped fresh chives Potato wedges, to serve Mixed green salad leaves, to serve

METHOD

Step 1: 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.

Step 2: 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.

Step 3: 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 cheese melts. Remove from heat. Taste and season with salt and pepper. Stir in the chives and lobster meat. Step 4: 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. Step 5: Divide lobster among serving plates and serve immediately with potato wedges and mixed green salad leaves.