Ingredients:
1L milk
1 tub cream
3-4 bayleaves
1/8 cup peppercorns
parsley stalks
onion
4-5 cloves of garlic
lemon thyme
5 tablespoons butter
5 tablespoons flour
Parmesan cheese or cheese of your choice
2 whole lobsters – halved
Method:
- Preheat the oven to 200 degrees
- infuse milk and cream with bay leaf, peppercorn, parsley stalks, onion, garlic and lemon thyme over a soft simmer. DO NOT boil. Simmer for 20-30 minutes until fragrant
- Whilst liquid is simmering, pull flesh out of lobster, cut into large chunks and return to the lobster shell
- pour liquid over a strainer and discard the solid remains
- Melt butter and flour in a large pot, mix until smooth
- Have a whisk ready and start adding milk mixture slowly while whisking (should thicken quickly).
- Grate in some cheese. Once all combined, remove from heat. Season to taste
- Spoon liquid onto lobster, ensuring sauce gets into all the gaps between the chunks
- Grate some cheese over the top and put into oven until cheese is just melted
