Place flour in pan. Sprinkle top with cheese. Divide mixture into shells. Melt the butter in a medium saucepan over medium heat. Strain the milk into a jug discarding the herbs and onion.
Arrange lobster shells on a crumpled piece of foil in a roasting tray this helps to keep them upright. Transfer into cheese sauce and pour into fray shell bake under a hot grill for approximately 6 minutes or until golden serve with lemon. Spoon into lobster shells sprinkle with cheese dot with extra butter. Remove mushrooms and lobster from saucepan and set aside. Combine half the mornay sauce with the lobster meat and stir to combine then spoon mixture into shells in a baking dish spoon extra sauce over to cover well then bake in the oven until mornay turns golden and bubbly 20 30 minutes.
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Combine half the mornay sauce with the lobster meat and stir to combine then spoon mixture into shells spoon extra sauce over to cover well then roast until mornay turns golden and bubbly 20 30 minutes. Cook and stir approximately 2 minutes then stir in chicken stock heavy cream and pepper. Crayfish flesh can be a little overpowering on its own so this crayfish mornay is a nice way to mellow out the flavour. Slowly cook and stir mushrooms in the butter until tender. Simmer 5 to 10 minutes or until thickened.
It s an ideal accompaniment for eggs a french classic eggs mornay is simply a variation on eggs benedict made with mornay sauce in place of the usual hollandaise. Mix in lobster meat. To make the mornay sauce put the milk parsley sprig peppercorns nutmeg onion and bay leaf into a saucepan and bring to the boil. It s an ideal accompaniment for eggs a french classic eggs mornay is simply a variation on eggs benedict made with mornay sauce in place of the usual hollandaise. Combine half the mornay sauce with the lobster meat and stir to combine then spoon mixture into shells spoon extra sauce over to cover well then roast until mornay turns golden and bubbly 20 30 minutes.
To make the mornay sauce put the milk parsley sprig peppercorns nutmeg onion and bay leaf into a saucepan and bring to the boil. Lobster mornay it s up there with devils on horseback and prawn cocktail for its retro style status but nevertheless this lobster mornay is a tasty throwback to the past. Arrange lobster shells on a crumpled piece of foil in a roasting tray this helps to keep them upright. Fold lobster meat through the sauce. Place flour in pan.
