Easy Lobster Mornay (The best homemade version)

Sweet, bite-sized lobster pieces coated in a mouthwatering cheesy garlic sauce. This easy homemade Lobster Mornay is restaurant-worthy!

Updated 17 January 2026

Are you ready to dip your fork in and pull out sweet, juicy chunks of lobster smothered in a thick, garlicky, buttery and cheesy sauce? Take a deep breath, because this easy Lobster Mornay is everything you have ever dreamed of. Rich, indulgent and completely restaurant-worthy, yet easy enough to make at home.

This may sound a little morbid, but Lobster Mornay would absolutely make my list of dishes I would want to eat if I were ever on death row. Luckily for me, I am a law-abiding citizen, and we don’t have capital punishment here! Let me explain how this conversation even came about.

There are three extremely silly adults in our household. My sister, husband, and of course me. We often indulge in obnoxious banter that we somehow find hilarious, though we would die of shame if anyone ever overheard us.

We also love playing nonsense games for cheap laughs. One of our favourites is ‘What If?’ It is a hypothetical game where we make up the most outrageous scenarios imaginable.

One day, the question was, ‘If you were on death row, what would your last meal be?

My answer was a gigantic seafood platter with THIS homemade Lobster Mornay recipe, a jug of Sangria followed by Pavlova. Yes, I would be a very greedy prisoner, and considerably heavier by the time it was time for the electric chair 😂

Why this is the best homemade Lobster Mornay

Here’s why I think this is the best homemade lobster recipe:

Smaller lobsters

Lobsters can be expensive, but smaller ones often go on sale and are perfect for this recipe. This Lobster Mornay recipe is made for smaller lobsters, which I find are the ideal size for individual servings.

One lobster, split into two halves, is enough to satisfy one very lucky individual when served with sides.

More flavour

I am all about flavour, so I love tweaking dishes to suit my taste, even classic recipes like Lobster Mornay. I know this may ruffle a few feathers, as lobster has a delicate flavour and some would argue it should be left untouched.

This Mornay includes a few extra ingredients that add depth without overpowering the lobster and allowing it to remain the star of the dish.

A splash of white wine enhances the overall flavour. Garlic always pairs beautifully with butter, cheese and seafood. And the most controversial addition is…. Dijon mustard, which gives the sauce more depth and livens things up.

Keep it classic

I know some prefer to stick to the classic version, and that is still easy to do with this recipe. Simply omit the garlic and Dijon mustard. You can also swap the wine for an equal amount of chicken stock or broth.

More luxurious lobster and crab recipes:

Easy Lobster Mornay

Lobster Mornay is a classic dish that never goes out of style. It still appears on menus in cafes, pubs and restaurants, including high-end establishments. To me, Lobster Mornay will always feel fancy and special.

What is Lobster Mornay?

Lobster Mornay is a popular dish made with tender chunks of lobster coated in a rich, thick and creamy Mornay sauce. It is traditionally served in the lobster shell and baked until golden and bubbling.

What is mornay sauce?

Mornay sauce is a classic béchamel sauce with grated cheese stirred through. Béchamel is made from butter, flour and milk, then finished with cheese to create a smooth, rich and indulgent sauce. It pairs beautifully with fish, seafood, pasta and vegetables.

Tips for the Best Lobster Mornay

Don’t overcook the lobster

The lobster is already cooked, so it only needs to be gently heated through in the sauce and briefly grilled at the end. Overcooking will make the meat tough and rubbery, so keep the grilling time short and watch it closely.

Go for chunky pieces

Chop the lobster meat into generous bite-sized pieces. Larger chunks help prevent the lobster from overcooking while it is being heated in the sauce and keep the texture tender and juicy.

Choose the right cheese

Use a good melting cheese such as Tasty cheddar, Gruyère, Swiss, or a mild white or yellow cheddar. If possible, grate the cheese yourself for the smoothest sauce, as pre-shredded cheese usually has anti-caking agents.

Get the sauce consistency right

The Mornay sauce should be thick, smooth and creamy, not runny. It should coat the back of a spoon easily. If the sauce is too thick, add a small splash of milk and stir until smooth. If it is too thin, continue cooking gently while stirring until it thickens.

Position the grill correctly

Place the lobster trays close enough to the grill to allow the cheese to melt and turn golden quickly, but not so close that it burns. Keep your eye on it as the cheese can go from golden to burnt quickly.

Ingredients for Easy Lobster Mornay

Lobsters – Use precooked lobsters that are bright orange, weighing 450 to 550g (16 to 19 oz) each, with the shell on. Your fishmonger will usually be happy to split the lobsters in half and clean them for you.

These lobsters may look small, but one lobster, split into two halves, is more than enough for one serving because this dish is very rich. Serve with simple sides such as fries and a fresh salad.

Cheese – I used Tasty cheddar cheese, but you can substitute equal amounts of Gruyère, Swiss, or any mild white or yellow cheddar. Grate the cheese for a smooth sauce, as pre-shredded cheese has anti-caking agents which can make the sauce grainy.

White wine – Any white wine will work, but if possible, choose a dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio, as these are less sweet and balance the richness of the sauce.

If you prefer not to use wine, simply replace it with an equal amount of chicken stock or broth.

How to make Easy Lobster Mornay

Written step-by-step guide with photos

1. Preheat the oven grill or broiler on high. Carefully separate the lobster meat from the shell, keeping the shell intact. Chop the lobster meat into bite-size chunks.

2. In a frying pan, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds, or until fragrant. Be careful not to let it burn, as burnt garlic can turn bitter.

3. Add the flour and stir quickly for about 1 minute to form a roux. Gradually pour in the wine and half of the milk, stirring constantly. Add the remaining milk and continue stirring until the sauce becomes smooth and thick. Don’t worry if the sauce looks lumpy at first. It will smooth out as you continue to stir.

4. Add 1/4 cup of the shredded cheese, the Dijon mustard if using, and salt to the sauce. Stir until the cheese has fully melted, then gently fold the lobster into the Mornay sauce. Since the lobster is already cooked, it only needs about 1 minute to warm in the sauce. Taste and adjust the seasoning with more salt or pepper if needed.

5. Spoon the lobster and sauce back into the shells, then sprinkle the remaining cheese evenly over the top. Grill or broil for 3 to 5 minutes, or until the cheese has melted and turned golden brown. Garnish with chopped parsley, if using. Serve immediately with salad, hot chips or crusty bread. Enjoy!

Can I make Lobster Mornay ahead of time?

Prep

You can prepare the Mornay sauce and lobster filling ahead of time, then spoon it back into the shells just before grilling. Keep the filling covered and refrigerated, and assemble when ready to cook for the best texture.

Reheating

Reheat the filling gently in a saucepan or frying pan over medium-low heat. If the sauce looks thick, add a small splash of milk to loosen it. Heat only until the lobster has warmed through, as overcooking will make it tough.

Spoon the filling back into the shells, sprinkle with cheese, then grill or broil until melted and golden.

Storage

Lobster mornay is best enjoyed fresh, but leftovers can be stored for up to 24 hours in the fridge.

Frequently Ask Questions

Can I use frozen lobster for Lobster Mornay?

Yes, frozen cooked lobster can be used if fresh is not available. Ensure you fully thaw and drain it well before using, because excess moisture can thin the sauce and affect the final texture.

Can I make Lobster Mornay without wine?

Yes, if you prefer not to use wine, simply replace it with an equal amount of chicken stock or broth.

What cheese is best for Mornay sauce?

Good melting cheeses work best, such as Tasty cheddar, Gruyère, Swiss, or a mild white or yellow cheddar. Grate the cheese yourself for a smoother sauce.

Why did my Mornay sauce turn grainy?

A grainy sauce is usually caused by overheating or using pre-shredded cheese. Monitor the heat carefully and use freshly grated cheese to ensure a smooth sauce.

How do I know when Lobster Mornay is ready?

The lobster should be heated through, and the cheese on top should be melted and lightly golden. Avoid overcooking, as lobster can quickly become tough.

Nutrition Information

Nutrition information is estimated using a third-party calculator and should be used as a guide only.

Australian Measurements

All measurements on this website use Australian standard cups and spoons. For conversion details, see my Australian Cooking Measurements page.

I’d love your feedback!

If you made this recipe, please leave a star rating and comment below; it really supports my blog and helps others find the recipe. Your email address is required to comment (to prevent spam) but will not be published. If you share your dish on Instagram, don’t forget to tag me. I’d love to see it! @3catsfoodie

Cheers – Cat T