You’ll Need
For the Tarragon Bechamel
25g butter
25g plain flour
250ml whole milk
1 tsp Dijon mustard
1 tbsp chopped tarragon
Pinch of nutmeg
Pinch of sea salt
For the Croques
350g cooked lobster meat, roughly chopped
8 thick slices brioche or white bread
160g Gruyere, grated
4 thin slices cooked ham
2 tbsp Dijon mustard
20g softened butter
Optional but dangerous
Cornichons
Dressed leaves
Cold French lager
Method
Melt the butter in a saucepan, stir in the flour and gradually whisk in the milk.
Cook until thick, then stir in the Dijon, tarragon, nutmeg and salt.
Spread four bread slices with Dijon and layer on ham, lobster, half the Gruyere and a little bechamel.
Close with the remaining bread and butter the outsides.
Preheat your air fryer to 180°C.
Air fry the sandwiches for 4 minutes, turning once.
Spread the tops with the remaining bechamel and scatter over the remaining Gruyere.
Air fry for 3-4 minutes more until bubbling, golden and piping hot.
Rest for 2 minutes, then halve and serve with cornichons.