D's mother dropped a lobster off at our place some time back. Her fishmonger keeps these monsters for her every now and then. Whenever I get a fat and succulent lobster delivery, it's always Baked Lobster Mornay Day!
Do a thick bechamel-cheddar sauce and pour it all over. I like to pour it all over the pan as well. Top with shredded cheddar and parmesan and bake till golden brown. The lobster doesn't take too long too cook, usually as long at the browning. Add wedges of lemon and serve in the pan. Enjoy. It goes very well with a rocket and cherry tomato salad - or anything else not too complicated as the creaminess of the lobster is rich as it is. Perfect with a crisp white. I like an Aussie Chardo, like a Devil's Lair or a Jamieson's Run.
Bechamel - melt cubes of butter in a pan and add several tablespoons of flour. Fry the roux till the floury smell is gone. Add warmed milk slowly until it becomes saucy. Add cheddar at the end to make it a cheesy sauce.
2 burps:
The lobster looks delicious. I also liked the fried rice in lotus leaf ... very interesting. Would love to try some. You have a wonderful collection!
Thanks for dropping by mandira.
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