Source:

Caroline, from New Zealand

Serves/Makes:2

Ingredients

• 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

Preparation

• Lobster:
• 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.

Comments

We catch and eat alot of lobster (or crayfish as we call it) in New Zealand. I hope you enjoy this recipe.