"Lobster Mornay is decadent and simple. This dish brings adventure and luxury to the back yard. Please Enjoy!" - Chef Eric Gephart
Lobster Mornay
Ingredients:
2 each Lobsters, Whole and Live (1 ½ - 2 pounds each)
4 Tablespoons Butter, Unsalted
1/3 cup All-Purpose Flour
3 Cups Whole Milk, Warm
3 Each Whole Cloves
1/4 White Onion
1 Each Bay Leaf
2 oz Gruyere Cheese, Grated
2 oz Parmesan cheese, Grated
2 teaspoons Lanes BBQ Blackening Seasoning
1 Tablespoon Parsley, Fresh Chopped
Method:
1. Stabilize your grill at 450F and set up for an 50/50 direct and indirect roast by using 1 half moon deflector shield.
2. While the grill is coming to temperature, drive a knife into the brain cavity of the lobster and place the body on the indirect side of the grill, par cook for 7 minutes. We are looking to par cook the lobster at this point roughly ½ way.
3. On the direct side of the grill, heat a heavy-bottomed saucepan, melt 3 tablespoons of the butter over medium-low heat.
4. Stir in the flour to form a roux. Cook for 2 to 3 minutes, stirring frequently, until the mixture looks like wet sand and has a slight nutty smell to it. Slowly whip in 2 1/2 cups of the warm milk, constantly stirring to form the sauce without lumps.
5. Stick the cloves and bay leaf into the onion and place them in the sauce. Simmer for several minutes then remove the onion, cloves and bay leaf and add the Gruyère and Parmesan cheeses and stir until the cheese has melted. Remove and reserve warm.
6. Remove the lobster from the grill and split the body with a sharp knife and break the claws. Remove all meat and cut into large to medium dice pieces.
7. Drizzle some of the mornay sauce into the cavity of the lobster shell and top with the chunks of meat the top with a generous amount of sauce and return to the grill on the indirect side.
8. Close the dome and allow the meat to finish cooking, the sauce to begin to bubble and the top to get some color. This should take 7 to 10 minutes. Garnish with a bit of fresh chopped parsley and a bit of blackening seasoning. Please Enjoy!
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3 ноя 2022
