Crayfish/Lobster Mornay

Step 1: Remove meat from lobster shells and coarsely chop and set aside until required.

Step 2: Place lobster shells, cut-side up, in a large roasting pan and preheat grill/broiler on high.

Step 3: Melt butter in a medium saucepan over medium heat until foaming and then add the flour and cook, stirring with a flat-edged wood spoon, for 1 to 2 minutes or until mixture bubbles and begins to come away from the side of the pan and then remove from the heat.

Step 4: Gradually add the wine, whisking constantly with a wire balloon whisk until mixture is smooth and then gradually add milk, whisking constantly until smooth and combined.

Step 5: Place over medium heat and cook, stirring constantly with a wood spoon, for 3 to 4 minutes or until sauce boils, thickens and coats the back of the spoon.

Step 6: Add the cheese and stir until cheese melts and then remove from heat and taste and season with salt and pepper and stir in the chives and the lobster meat.

Step 7: Spoon lobster mixture evenly among shells and then cook under preheated grill/broiler, about 6cm from the heat source, for 4 minutes or until golden brown and remove from heat.

Step 8: Divide lobster among serving plates and serve immediately with potato wedges and salad, if desired.