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

INGREDIENTS

Lobster tail

4 (49.38oz/1400g)

cooked
Shallot

1 (1.48oz/42g)

peeled
Black pepper

as needed

freshly ground
Lemon

as needed

sliced

Gruyère cheese

3.17oz/90g (about ½ cup)
Parmesan cheese

1.59oz/45g (about 4¾ tbsp)

cubed
Garlic clove

3
Butter

1.41oz/40g (about 2¾ tbsp)
Buttermilk

6.76fl oz/200g (¾ cup)
Dry sherry

1.76oz/50g (about 3½ tbsp)
Egg

1 (1.76oz/50g)
All purpose flour

4.23oz/120g (about 1 cup)
Dijon mustard

1 tbsp (0.52oz/15g)
Sea salt

1 pinch
Fresh lemon thyme

as needed

METHOD

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