The KaiKai Book

Ingredients: 3 Crayfish, 500mls Milk, 3tbps Flour, 7tbps Butter, 100mls White Wine, 4 Garlic Cloves, 1cup Reggiano Parmigiano, 1cup grated Cheddar. Method: Start by preheating the oven to 180 degrees. Making your béchamel sauce starts with adding your butter and flour to a pot and heating and stirring them in together, followed by the milk until it thickens. If you want to enrich the flavour, you can add a splash of dry white wine. Follow this with the Reggiano Parmigiano cheese and stir together. Cut your lobster in half from the head down. From here you can rinse and then remove the tail meat. Place the lobster shells in a baking dish and put them into the oven and bake them until they turn red. Cut the lobster meat into bite-size medallion. Place a dollop of butter and your garlic into a hot pan and then place the lobster medallions into the pan to sauté for around 1 to 2 minutes. As you’ll be adding the meat to the oven you don’t want to completely cook the meat yet. Add the meat to the shells and drizzle the béchamel sauce evenly over the meat with some salt and pepper and place back into the oven until it reaches a golden-brown colour. Now you’re ready to serve up a beautiful Crayfish Mornay.