SEAFOOD MORNAY SAUCE

Sufficient for one large or two small lobsters or about Moreton Bay Bugs. Could be used for Oysters Mornay also

Ingredients

2 tablespoons butter

2 tablespoons cornflour

1 cup milk

½ cup grated Mozzarella cheese

½ cup of grated Parmesan cheese

1 shallot (finely chopped)

1 tablespoons fresh parsley (chopped)

Extra grated Mozzarella cheese for topping

Salt and Cracked Pepper

Method for Sauce

Heat butter on low heat in a small saucepan until melted.

Stir in cornflour with a wooden spoon to make a thick paste.

Cook for two minutes stirring constantly.

Add milk and slower stir as the mixture thickens.

When quite thick, add the mozzarella and parmesan cheese and thicken further.

Add parsley, shallot, salt and pepper.

To cook Lobster or Moreton Bay Bugs

Preheat oven to 200°C

Cut lobster or bugs in half lengthwise and clean out head well,

Place flesh side up on baking tray.

Spread thickly with Mornay Sauce

Sprinkle with extra mozzarella cheese and place in oven.

For small lobsters and bugs around 10 minutes, for large lobster around 20 minutes.

(Place a knife in the thickest part of the meat to test if cooked).