Lobster mornay
It's up there with devils-on-horseback and prawn cocktail for its retro status but nevertheless, this Lobster mornay is a tasty throwback to the past.
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Cooking tools:
- Fine-mesh sieve
- Grill
- Kitchen shears
- Chef's knife
- Cutting board
- Saucepan
- Pitcher
- Baking sheet
- Aluminum foil
- Spoon
- Mixing bowl
- Stove
- Plate
Ingredients
- 2 cups milk
- 1 small onion, quartered
- 1 bay leaves
- 2 whole cloves
- 60 grams butter
- 1/4 cup plain flour
- 1/2 cup grated parmesan, plus 1/4 cup extra
- 2 teaspoons dijon mustard
- 2 cooked lobsters, halved
- 1/2 cup fresh breadcrumbs
- chopped parsley, to serve
- lemon wedges, to serve
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