Lobster Mornay
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
-
- Total Time
- 40mins
-
- Serves
- 4
-
- Calories
- 695
Very simple, very lush and completely a seafood lovers dream recipe. If you have been too afraid to try, this is now your go to mornay recipe.
Inspired by: https://tenina.com/recipes/lobster-mornayrecipe updated 21 Dec. 2021
Ingredients
-
- Lobster tail
- 4
-
- Shallot
- 1
-
- Black pepper
- as needed
-
- Lemon
- as needed
-
- Gruyère cheese
- 90 g
-
- Parmesan cheese
- 45 g
-
- Garlic clove
- 3
-
- Butter
- 40 g
-
- Buttermilk
- 200 g
-
- Dry sherry
- 50 g
-
- Egg
- 1
-
- All purpose flour
- 120 g
-
- Dijon mustard
- 1 tablespoon
-
- Pink himalayan salt flakes
- 1 pinch
-
- Fresh lemon thyme
- as needed
Tools
-
TM5
-
Tm5 bowl
-
Medium glass bowl
-
Water bath
-
Ramekin
Step preview
- Submerge lobster tails in water until ready to fill with the mornay
- Pre-heat in grill - 250°C
- Add gruyère cheese and parmesan cheese to the TM5 bowl
- Blitz with MC in place - approx 10 sec, speed 10
- Remove from bowl and set aside
- Add garlic clove, shallot and butter to the TM bowl
- Chop with MC in place - approx 3 sec, speed 5
- Sauté - approx 7 min, Varoma, speed 1
- Then add buttermilk, dry sherry, egg, all purpose flour, dijon mustard, pink Himalayan salt flakes and black pepper
- Cook - approx 8 min, 80°C, speed 4
- Cook - approx 2 min, 90°C, speed 4
- Add three quarters of the cheese back into the bowl
- Blend with MC in place - approx 15 sec, speed 7
- Divide the lobster flesh between 4 ramekins / lobster tails
- Divide the sauce between the ramekins and finish off with the remaining grated cheese
- 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