Ingredients:

  • 2 tablespoons unsalted butter (30 g)
  • 2 tablespoons all-purpose flour (30 g)
  • 1 cup whole milk (240 mL)
  • 1/2 cup heavy cream (120 mL)
  • 1 cup grated Gruyère cheese (100 g)
  • 1 cup cooked lobster meat, chopped (approximately 200 g)
  • 1 tablespoon Dijon mustard (15 g)
  • 1/4 teaspoon cayenne pepper (1 g)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional)
  • Additional cheese for topping (optional)

Instructions:

  1. Chop cooked lobster meat and set aside. Grate cheese if necessary.
  2. In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes until lightly golden.
  3. Gradually whisk in whole milk, followed by heavy cream. Cook until the mixture thickens, about 3-5 minutes, stirring constantly.
  4. Remove from heat and stir in grated Gruyère cheese until melted and smooth. Add Dijon mustard and cayenne pepper, mixing well.
  5. Gently fold in the chopped lobster meat.
  6. Serve immediately as a sauce over pasta or steamed vegetables, or pour into a baking dish, top with additional cheese, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden brown.