Lobster MornayMake on Fresco
You say crayfish, I say lobster, potato, potah-to, tomato, tomah-toh.
I find a good mornay is hard to pass up. And I think this is a good mornay. Of course I would say that, but give it a whirl and let me know! This also appear in Tenina’s America, the cookbook. Drool worthy recipes from all over the USA made easier in your Thermomix. I pretty much love every recipe in the book. And no, I am not biased. There are a few real faves and this is one. I have made it more than once, which is a surefire sign I am loving it!
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- 3-4 cooked lobsters or crayfish, flesh only retaining shells
- 90 Grams gruyere cheese, cubed
- 45 Grams parmesan, cubed
- 3 cloves garlic
- 1 shallot, peeled
- 40 Grams butter BUY
- 200 Grams buttermilk
- 50 Grams Sherry or white wine
- 1 egg
- 20 Grams plain flour
- 1 Tablespoon French Mustard
- Pinches pink salt flakes BUY
- Freshly ground black pepper
- Lemon thyme sprigs, to garnish
- Lemon wedges, to serve
Submerge lobster tails in water until ready to fill with the mornay.
Preheat oven with broiler/grill function to 250°C.
Place cheeses into the Thermomix bowl and mill 10 seconds/speed 10. Remove from bowl and set aside.
Place garlic, shallot and butter into the Thermomix bowl and chop 3 seconds/speed 5. Sauté 7 minutes/Varoma/speed 1.
Add buttermilk, sherry, egg, flour, mustard and seasoning. Cook 8 minutes/80°C/speed 4. Cook 2 minutes/90°C/ speed 4.
Add three quarters of the cheese back into the bowl and blend 15 seconds/speed 7.
Divide the lobster flesh between ramekins. Divide the sauce between the ramekins and finish off with the remaining grated cheese. If using the lobster tails, stir the meat through the sauce before spooning into the drained tail shells.
Arrange the ramekins/lobster tails on a baking tray and place them under the broiler/grill on the middle shelf for approximately 10 minutes or until bubbling and golden.
Serve immediately garnished with lemon thyme and with lemon wedges on the side.
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