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Lobster Mornay with Orange & Butter Sauce and Salad
Recipe by Filo
This is Lobster Mornay at its finest! The perfectly cooked fish is tender to the touch and it's covered in an orange butter sauce.
- Steps
- Ingredients
Ingredients
Mornay Sauce
Orange Butter Sauce
Lobster
Asparagus and Radish Salad
Coral Tuile
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Steps
- Preheat oven to 180°C fan-forced grill.
- For the Mornay Sauce, combine milk, onion, bay leaves and spices in a medium saucepan and bring to the boil. Remove saucepan from the heat and set aside to infuse for 10 minutes. Pass the milk through a fine sieve, discarding the onion and spices.
- Melt butter in a small saucepan over medium heat. Add the flour and cook for 2-3 minutes, stirring. Gradually add the milk, mixing after each addition until smooth. Bring to a simmer over medium heat, stirring until thickened. Remove saucepan from the heat, add cheese and nutmeg, stir to melt. Season with pepper and set aside.
- For the Orange Butter Sauce, combine butter, juice, honey, garlic, spices and salt in a small saucepan over medium heat until the butter melts. Remove saucepan from the heat, add parsley and stir through. Set aside.
- For the Lobster, half fill a large stock pot or saucepan with water and add onion, bay leaves, spices and salt. Bring water to the boil.
- Add the lobster and cook for 8 minutes or until almost cooked through. Transfer lobster to a chopping board and split lobster in half lengthways. Clean mustard out if liked. Carefully pull the meat out of the shell and cut into large pieces and set aside.
- For the Coral Tuile, combine all ingredients in a mixing bowl and whisk until smooth. Heat a large non-stick frying pan over medium heat. In batches, cook 2-3 tbsp of mixture for 2 minutes or until crisp, wiping pan with paper towel between each tuile. Remove tuille from the pan and break into large pieces. Set aside.
- To assemble, combine lobster meat, mornay sauce and 2 tbsp orange butter sauce in a non-stick frying pan and heat over high heat for 30 seconds to warm through.
- Place empty lobster shells onto an oven tray. Spoon lobster meat and mornay sauce back into shells and top with extra grated cheese. Cook lobster under the grill for 6 minutes or until cheese melts and lobster meat reaches 62°C.
- For the Asparagus and Radish Salad, heat a medium frying pan over high heat. Add asparagus and cook for 1 minute. Transfer to a bowl.
- Add remaining ingredients and toss salad.
- To serve, place lobster halves on serving plate with Asparagus and Radish Salad, Coral Tuile and Orange Butter Sauce.
