3.5 kg cooked lobster tails
6 tablespoons unsalted butter
10 tablespoons all-purpose flour
3 1/2 cups whole milk (840 ml)
1 teaspoon salt or to taste
1 white peppercorn, crushed
1 1/2 cup heavy cream (360 ml)
2 1/4 cups grated cheddar cheese (270 g)
4 large egg yolks, beaten slightly
1 1/2 cup sliced mushrooms (180 g)
3.5 kg cooked lobster tails
6 tablespoons unsalted butter
10 tablespoons all-purpose flour
3 1/2 cups whole milk (840 ml)
1 teaspoon salt or to taste
1 white peppercorn, crushed
1 1/2 cup heavy cream (360 ml)
2 1/4 cups grated cheddar cheese (270 g)
4 large egg yolks, beaten slightly
1 1/2 cup sliced mushrooms (180 g)
Using a fork, remove the meat from the lobster tails
Cut the meat into chunks and place them in a large refrigerator-safe bowl
Set aside
In a medium saucepan, melt the butter
Add the flour and whisk well
Remove from heat and add the milk, salt, and pepper, whisking until smooth
Return to medium heat, whisking constantly, until thickened slightly
Reduce heat and stir in the heavy cream, cheese, egg yolks, and mushrooms
Simmer until heated through, whisking occasionally
Verify seasoning
Preheat oven to 200°C (hot)
Cover the lobster meat with the prepared sauce
Place in the preheated oven and let it brown
604 calories per serving
White wine pairing: $ Trapiche Sauvignon Blanc 94, Argentina; Pinot Grigio del Veneto Gerardo Cesari 95, Italy
For a more indulgent option, consider $$ Loridos Brutos Spumante 91, Portugal; Cuvée Marie Clos Urulat Jurançon 91, France.
