27 Sep Magic of the Mornay Sauce
As we bring back Lobster Mornay to The Bistro this October, we took a master class with Executive Chef, Scott Drinkwater, to find out just what it takes to make our classic, yet magical, Mornay Sauce.
Creamy and light, this is how we add a little additional flavour to your favourite lobster dish.
What you will need
- 2 cooked whole lobsters, cleaned and halved
- 50g butter
- ¼ cup plain flour
- 1/3 cup dry white wine
- 1 2/3 cups room temperature milk
- ½ cup coarsely grated cheddar cheese
- Salt and pepper
- 2 tbsp. finely chopped fresh chives
How to Create
- Before you begin, it’s best to preheat the grill on high. Remove the meat from the lobster shells. Then, place the lobster shells cut side up in a large roasting pan.
- Over medium heat, melt butter until foaming in a medium saucepan. Once melted, add the flour and cook, stirring with a wooden spoon until the mixture bubbles and begins to come away from the sides of the saucepan. Remove from heat.
- Gradually add wine, whisking constantly with a wire balloon whisk until the mixture is smooth, then proceed to gradually add the milk. Once combined, place back on medium heat and cook, stirring with a wooden spoon until the sauce boils, thickens and coats the back of the spoon.
You’re doing well… almost there!
- Add the cheese and stir until it melts. Remove from heat, season with salt and pepper and then add in the chopped chives and lobster meat.
- Spoon the lobster mixture evenly among the shells, and then cook under the preheated grill until golden brown, and then remove from heat.
Scott’s Tip: Place the lobsters roughly 6cm from the heat for the optimum grilling golden colour.
How to Enjoy
Divide the lobster among your serving plates and serve immediately.
Best enjoyed with white wine, salad and chips, don’t miss your chance to enjoy our flavoursome Lobster Mornay throughout October in The Bistro.