It's up there with devils-on-horseback and prawn cocktail for its retro-style status but nevertheless, this Lobster mornay is a tasty throwback to the past.
In a medium saucepan, combine milk, onion, bay leaves and cloves. Heat on low until boiling point is reached (do not boil.) Remove from heat and set aside 5 minutes to infuse. Strain through a fine sieve into a jug.
2
Meanwhile, melt butter in a medium saucepan on low. Add flour and cook, stirring for 1 minute. Remove from heat and gradually add strained milk, stirring until smooth.
3
Return to medium heat. Cook, stirring, 3-4 minutes until mixture boils and thickens. Simmer 3 minutes.
4
Remove from heat and stir parmesan and mustard through. Season to taste. Keep warm.
5
Preheat grill to hot. Line an oven tray with foil.
6
Clean lobsters, discarding intestinal thread and scooping out green-coloured mustard.
7
Using your fingers, gently pull lobster meat away from the soft, flexible shell, snipping with scissors if required. Gently chop flesh into large chunks. Transfer to sauce. stirring to coat.
8
Place shells on baking tray. Spoon lobster and sauce into shells. Sprinkle with combined breadcrumbs and extra parmesan. Grill 4-5 minutes, until lightly golden and bubbling. Sprinkle with chopped parsley and serve with lemon wedges.