Thermomix Lobster Mornay

by Tenina Holder
posted 01 Oct, 2019 (last updated 08 Jun, 2020)
  • Serves icon
    Serves
    4
  • Total Time icon
    Total Time
    40mins
  • Calories icon
    Calories
    696

Our Lobster Mornay recipe makes haute cuisine accessible with the use of a Thermomix and some good, old fashioned French cooking. Mornay is a cheesy white sauce, cream based, akin to a béchamel with shredded cheese. Add some fragrant aromatics like garlic and shallots, a drop of sherry to amplify and some thyme for herby top-notes and you're left with one of the best celebratory meals there is, perfect for Christmas and special occasions.

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INGREDIENTS


  • Lobster tail icon
    Lobster tail
    4 (49.38oz/1400g)
    cooked
  • Shallot icon
    Shallot
    1 (1.48oz/42g)
    peeled
  • Black pepper icon
    Black pepper
    as needed
    freshly ground
  • Lemon icon
    Lemon
    as needed
    sliced
  • Gruyère cheese icon
    Gruyère cheese
    3.17oz/90g (about ½ cup)
  • Parmesan cheese icon
    Parmesan cheese
    1.59oz/45g (about 4¾ tbsp)
    cubed
  • Garlic clove icon
    Garlic clove
    3
  • Butter icon
    Butter
    1.41oz/40g (about 2¾ tbsp)
  • Buttermilk icon
    Buttermilk
    6.76fl oz/200g (¾ cup)
  • Dry sherry icon
    Dry sherry
    1.76oz/50g (about 3½ tbsp)
  • Egg icon
    Egg
    1 (1.76oz/50g)
  • All purpose flour icon
    All purpose flour
    4.23oz/120g (about 1 cup)
  • Dijon mustard icon
    Dijon mustard
    1 tbsp (0.52oz/15g)
  • Sea salt icon
    Sea salt
    1 pinch
  • Fresh lemon thyme icon
    Fresh lemon thyme
    as needed

METHOD


  1. Add lobster tail to a clean water bath
  2. Pre-heat broiler - 250°C
  3. Add gruyère cheese and parmesan cheese to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Blitz - approx 10 sec, speed 10
  6. Transfer sauce to medium glass bowl
  7. Add garlic clove, shallot and butter to the TM5 bowl
  8. Chop - approx 3 sec, speed 5
  9. Sauté - approx 7 min, varoma, speed 1
  10. Then add buttermilk, dry sherry, egg, all purpose flour, dijon mustard, sea salt and black pepper to the sauce
  11. Cook - approx 8 min, 80°C, speed 4
  12. Cook - approx 2 min, 90°C, speed 4
  13. Transfer three quarters of cheese mixture to sauce
  14. Blend - approx 15 sec, speed 7
  15. Divide meat between 4 ramekins
  16. Divide sauce between 4 ramekins
  17. Add cheese mixture to 4 ramekins
  18. Broil until golden brown - approx 10 min, 250°C, middle rack
  19. Serve with fresh lemon thyme and lemon immediately

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