Lobster Mornay Recipe

1 cooked lobster
1 1/4 cups milk
1 slice onion
1 bay leaf
6 black peppercorns
1 oz butter
2 tblsp flour
2 tblsp cream
pinch of nutmeg
2 oz cheddar, grated
pinch of paprika, to garnish

Using a sharp knife, cut the lobster in half lengthways through the shell. Lift the meat from the tail and body. Remove the cream colored vein and body matter and discard. Cut the meat into 1/2 inch pieces and refrigerate. Wash the head and shell halves, drain and pat dry and set aside. Heat the milk, onion, bay leaf, and peppercorns in a small pan and bring to a boil. Remove from heat, cover and leave for 15 minute. Strain. Melt the butter in a large pan, stir in the flour and cook for 1 minute, or until pale and foaming. Remove from heat and gradually stir in milk. Remove from heat and stir constantly until the mixture boils and thickens. Reduce heat and simmer for 1 minute. Stir in the cream. Season with the nutmeg and salt and pepper to taste.

Fold the lobster meat through the sauce. Stir over low heat until the lobster is heated through. Spoon the mixture into the shells and sprinkle with cheese. Heat the grill or broiler and place the lobster for 2 minutes or until the cheese is melted. Sprinkle with paprika. Serve with your choice of sides.