Recipe for Lobster Mornay


1 lobster tail (thawed in fridge)
White Mornay Sauce:
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1/2 tsp (2 ml) dry mustard
good pinch of ground nutmeg
salt and pepper
1 cup (225 ml) milk
1/4 cup (60 ml) to 1/2 cup (125 ml) grated tasty cheese (depending on your taste)
1 tsp (5 ml) to 2 tsp (10 ml) of either lime or lemon juice, depending on your taste
Cooked rice (to serve)
prepared salad


Remove lobster meat from shell.
Pull the meat away from any "skin" as this is chewy.
Cut into bite-sized pieces and put aside.
White Mornay Sauce:
Melt the butter in a saucepan.
Add mustard, nutmeg, salt and pepper and stir briefly.
Add flour and stir.
Gradually add the milk, stirring all the time.
Stir over medium heat until sauce thickens, then add the cheese.
Cook for 2 to 3 minutes longer.
Add lime or lemon juice, stir.
If you are not going to serve this dish immediately then place some plastic wrap directly on top of the sauce to prevent a skin forming.
Add the lobster to hot sauce just before serving and cook until meat turns from opaque to white--should take no longer than 6 to 7 minutes.
Serve poured over cooked rice, side salad and fresh, crusty bread.
We catch and eat alot of lobster (or crayfish as we call it) in New Zealand. I hope you enjoy this recipe.

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