Lobster Mornay

Ingredients

Lobsters

2 large

Unsalted butter

4 tablespoons

All-purpose flour

1/4 cup

Milk

2 cups, warmed

Gruyere cheese

1 cup, shredded

Parmesan cheese

1/2 cup, grated (divided)

Paprika

1/2 teaspoon

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot of boiling salted water, cook the lobsters for 8-10 minutes until they are bright red. Remove them from the pot and let them cool slightly before extracting the meat. Keep the shells intact for serving.
3. In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the flour, whisking constantly for about 2 minutes to create a roux.
4. Gradually pour in the warmed milk while continuously whisking to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
5. Remove the saucepan from heat and stir in the shredded Gruyere and half of the grated Parmesan cheese until melted. Season the sauce with salt, pepper, and paprika.
6. Return the lobster meat to the shells and place them on a baking tray. Pour the Mornay sauce generously over the lobster meat in each shell.
7. Sprinkle the remaining Parmesan cheese on top of the sauce.
8. Bake in the preheated oven for 15-20 minutes, or until the cheese is golden and bubbly.
9. Garnish with chopped parsley before serving and enjoy your delicious Lobster Mornay!