MORNAY RECIPES

Steps:

• Preheat oven to 180°C/350°F. Oil deep 2.5-litre (10-cup) ovenproof dish.
• Cook pasta in large saucepan of boiling water until tender; drain.
• Melt butter in large saucepan; cook onion, garlic and celery, stirring, until onion softens. Add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Gradually stir in milk and cream. Cook, stirring, until sauce boils and thickens.
• Stir pasta, tuna, parsley and rind into sauce mixture; season. Spoon mixture into dish; sprinkle with combined breadcrumbs and cheese. Bake, uncovered, about 35 minutes or until browned lightly.

Steps:

• 1. Using a sharp knife cut lobster in half lengthways. Lift the meat from the tail and body of the lobster. Crack the legs and prise the meat from them. Remove the intestinal vein and soft body matter and discard. Cut meat into 2 cm pieces, cover and refrigerate. Wash the shell halves, drain, dry and retain.

  2. Heat milk, onion, bay leaf and peppercorns in small pan. Bring to boil. Remove from heat, cover; leave to infuse for 15 minutes. Strain.

  3. Melt butter in large pan, add flour, stir for 1 minute. Remove from heat; gradually add milk. Whisk until smooth. Cook, whisking over medium heat, until mixture boils and thickens. Season with salt, pepper and nutmeg. Stir in cream.

  4. Fold lobster meat through the sauce. Divide mixture into shells; sprinkle top with cheese. Place under a preheated grill for 2 minutes or until cheese is melted. Serve.

  5. Spoon into lobster shells, sprinkle with cheese, dot with extra butter. Place under preheated grill 2 minutes or until lightly browned.