Lobster Mornay

serves 2

Ingredients; 1 cooked medium lobster 1 1/4 cup milk 1 slice onion 1 bay leaf 6 black pepercorns 1 oz butter 2 tbsp flour 2 tbsp cream pinch of nutmeg 2 oz cheddar, grated pinch of paprika to garnish Method; 1- Using a sharp knife, cut the lobster in half lenghtways through the shell. Lift the meat from the tali and body. Remove the cream coloured vein and soft body matter and discard. Cut the meat into 2 cm peices, cover and refrigerate. Wash the head and shell halves, then drain and pat dry. Set aside 2- Heat the milk, onion,bay leaf and pepercorns in a small pan.Bring to the boil . Remove from the heat,cover and leave for 15 minutes. Strain. 3- Melt the butter in a large pan, stir in the flour and cook for 1 minute or un til pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until the mixture boils and thickens. Reduce the heat a nd simmer for 1 minute. Stir in the cream. Season with the nutmeg and salt and pepp er, to taste. 4- Fold the loibster meat through the sauce. Stur over low heat until the lobste r is heated through. Spoon the mixture into the shells and sprinkle with cheese. H eat the grill and place the lobster under the grill for 2 minutes or until the chees e is melted. Sprinkle with paprika. an be serves with thick potato chips.