Good Mornay, Vietnam

Grilled lobster mornay SERVES 2 Ingredients

1 medium cooked lobster, halved and cleaned

11⁄4 cups (300ml) milk

1 onion, sliced

1 bay leaf

6 black peppercorns

2 tbsp (30g) butter

2 tbsp plain flour

Pinch of nutmeg

2 tbsp single cream

¼ cup (5g) chopped parsley ¼ cup (5g) snipped chives ¼ cup (25g) grated cheddar cheese

¼ cup (25g) grated gruyere cheese

Salt and freshly ground black pepper

Mixed salad leaves, to serve

Method

Remove the meat from the tail, legs and body of the lobster. Cut the lobster meat into 2cm pieces, place in a bowl and refrigerate.

Wash and dry the lobster shells and reserve for later.

In a medium saucepan, bring the milk, onion, bay leaf and peppercorns to a simmer. Remove from the heat and leave to stand for 15 minutes to infuse the flavours. Strain the milk through a fine sieve and discard the onion, bay leaf and peppercorns.

In a separate medium saucepan, melt the butter over a medium heat. Add the flour and stir for 1–2 minutes. Gradually add the infused milk while stirring with a whisk. Continue to whisk until the mixture reaches a simmer and becomes smooth and thick. Add the nutmeg, season with salt and pepper and stir through the cream. Remove from the heat and stir through the lobster pieces, parsley and chives.

Divide the lobster mixture between the two half shells and sprinkle over the cheeses. Place under the grill for 2–3 minutes or until the cheeses melt and turn golden.

Serve the lobster with a side salad of mixed leaves (optional).