Homemade lobster mornay recipe

Add milk, quartered onion, bay leaves and cloves into a medium size saucepan on medium heat for 5 minutes. Once the mixture has cooled slightly, drain through a sieve into a jug.

Add butter to a medium saucepan and melt at low-medium heat. Once the butter starts bubbling, season and add flour. Mix for 1 minute until combined, then take off the heat.

Add milk to butter/flour in about 5 stages, constantly mixing and only adding the next stage of milk once the current lot has incorporated with the butter/flour and is smooth. Stir until the sauce is of medium consistency. Take off the heat.

Add dijon mustard and 1/4 cup cheese to the sauce. Stir until the cheese has melted.

Prepare lobster by halving tails lengthwise, discarding the gut tract and removing the meat. Cut meat into bite-size pieces.

Combine the lobster meat with sauce, season and add the combined mixture back into the shells. Sprinkle remaining cheese, parsley and breadcrumbs over the sauce in shells.

Place shells on an oven tray and grill for 10 minutes or until breadcrumbs have browned. Rest for a few minutes and devour!