Lobster Mornay

Catalina T

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

4.88 from 31 votes

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Prep Time 5

Cook Time 12

Total Time 17

Course Main Course

Cuisine Australian, Western

Servings servings

Calories 548 kcal

Video

Ingredients

2 whole cooked lobsters (450 to 550 g / 16 to 19 oz per lobster, shell on) (NOTE 1)
30g / 1oz unsalted butter
2 garlic cloves (minced)
6 tsp plain flour (all-purpose flour)
2 tbsp (40ml / 1.4 fl oz) dry white wine (NOTE 2)
200ml / 6.8 fl oz milk (full cream, whole milk)
1¼ cup shredded Tasty cheddar cheese (NOTE 3)
1 tsp Dijon mustard (optional)
½ tsp salt
2 tbsp finely chopped parsley (optional)

Instructions

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.
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.
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.
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.
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!

Notes

(NOTE 1) Lobsters - Use precooked lobsters that are bright orange, weighing 450 to 550 g (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.

(NOTE 2) 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.

(NOTE 3) 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.

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.

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Cheers – Cat T

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