Lobster Mornay

This easy healthy salad is loaded with veg, low-cal and gluten-free. The star of this dish, squid, is an extremely low-fat and low-cal source of protein, with more than 16g of protein per 100g. Scrub your spuds instead of peeling, that way you’ll maximise the nutrients – a lot of a potato’s fibre, vitamin C and potassium is in the skin.

Melt butter in a medium saucepan over medium heat until foaming. Add the flour and cook, stirring with a flat-edged wooden spoon, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.

Gradually add the wine, whisking constantly with a wire balloon whisk until mixture is smooth. Gradually add milk, whisking constantly until smooth and combined. Place over medium heat and cook, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon. Add the cheese and stir until cheese melts. Remove from heat. Taste and season with salt and pepper. Stir in the chives and lobster meat.

Spoon lobster mixture evenly among shells. Cook under preheated grill, about 6cm from the heat source, for 4 minutes or until golden brown. Remove from heat.

Divide lobster among serving plates and serve immediately with potato wedges and mixed green salad leaves. Enjoy this stunning recipe! www.taste.com.au