- 40g/1½oz; butter
- 40g/1½oz plain flour
- 600ml/20fl oz/1 pint milk, warmed
- 110g/4oz Cheddar or Cheshire cheese, grated
- 1 tsp mustard
- pinch cayenne pepper
- salt
- 1 large cooked lobster
- Melt the butter in a saucepan over a low heat. Add the flour and stir until the mixture forms a smooth paste which leaves the sides of the pan cleanly. Cook for two to three minutes until the butter and flour make a floury ball.
- Remove from the heat and gradually add the milk, stirring constantly to avoid lumps.
- Bring to the boil, still stirring, and simmer for about five minutes, stirring occasionally.
- When smooth and creamy, stir in the grated cheese a little at a time until melted. If the sauce is too thick, add a little extra milk.
- Preheat the grill to hot.
- Add the mustard, cayenne pepper and salt to the cheese sauce.
- Cut the lobster horizontally down the middle. Place on a baking tray and liberally pour the cheese sauce over both halves.
- Cook the lobster under the grill until the cheese is golden and bubbling.