Lobster Mornay | ExpatWomanFood.com

Posted on

17 September 2012


Louise Smith

Lobster Mornay


2 (about 4 lb.) cooked whole lobsters, halved lengthways, cleaned
1.7 oz. butter
2 oz. plain flour
2.5 fl oz. dry white wine
1.5fl oz. warm milk
2 oz. coarsely grated cheddar
Salt & ground white pepper
1 oz. finely chopped fresh chives
Potato wedges and mixed green salad leaves, to serve


  • Remove meat from lobster shells. Coarsely chop and set aside until required. Place the lobster shells, cut-side up, in a large roasting pan. Preheat grill on high
  • Melt butter in a medium saucepan over medium heat until foaming
  • Add the flour and cook, stirring with a flat-edged wooden spoon, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan
  • Remove from heat
  • Gradually add the wine, whisking constantly with a wire balloon whisk until mixture is smooth
  • Gradually add milk, whisking constantly until smooth and combined
  • Place over medium heat and cook, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon
  • Add the cheese and stir until cheese melts. Remove from heat
  • Taste and season with salt and pepper. Stir in the chives and lobster meat
  • Spoon lobster mixture evenly among shells. Cook under preheated grill, about 6cm from the heat source, for 4 minutes or until golden brown. Remove from heat
  • Divide lobster among serving plates and serve immediately with potato wedges and mixed green salad leaves
Cooks Note

Serves 2

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