Potato and Lobster Casserole With Cheddar Bechamel

Serves 4 Mozart
  • 2 teaspoons unsalted butter
  • 1 tablespoon all-purpose flour
  • Pinch of ground cloves
  • Pinch of ground cardamom
  • 2 bay leaves
  • ½ cup whole milk
  1. In a medium saucepan, melt butter, add flour and whisk to combine, then cook over medium heat, whisking occasionally, for 4–5 minutes or until a beige color develops.
  2. Add cloves, bay leaves and cardamom and cook for 1 minute.
  3. Whisk cold milk into roux in 3 parts.
  4. After adding each part of milk, return to a simmer and whisk smooth, stirring very frequently. Simmer for 10 minutes using a rubber spatula to scrape bottom of pan to avoid sticking and scorching.
  5. Remove from heat, remove bay leaves, and set aside.

Cook wedges of Mozart potatoes in your air fryer, then drizzle with oil and smoked paprika for one-of-a-kind steak fries