Steps

• 1. Preheat your grill to medium-high heat and line a baking tray with foil.
  2. Place the halved and cleaned cooked lobsters on the prepared tray, flesh side up. Set aside while you prepare the Mornay sauce.
  3. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a smooth roux.
  4. Gradually add the dry white wine and warm milk to the roux, whisking constantly to prevent lumps. Cook for 3-4 minutes or until the mixture thickens.
  5. Remove the saucepan from heat and stir in the grated cheddar until melted and smooth. Season with salt and ground white pepper to taste. Stir in the finely chopped chives.
  6. Spoon the Mornay sauce evenly over the lobster halves, ensuring the flesh is completely covered.
  7. Place the tray under the preheated grill and cook for 5-7 minutes, or until the sauce is golden and bubbling. The lobster will reheat during this step.
  8. Serve the Lobster Mornay immediately with potato wedges and mixed green salad leaves. Enjoy!