Are you ready to dip your fork in and pull out chunks of sweet lobster covered in thick garlicky, buttery and cheesy sauce? Take a deep breath because this Lobster Mornay is everything you’ve dreamed about.
INGREDIENTS
- 2 whole cooked lobsters (450 to 550gms / 16 to 19oz per lobster with shell on) (NOTE 1)
- 30gm / 1oz unsalted butter
- 2 garlic cloves (minced)
- 1 tbsp + 2 tsp flour
- 2 tbsp dry white wine (40ml / 1.4floz) (NOTE 2)
- 200ml / 6.8 fl oz milk (full cream, whole milk)
- 1¼ cup shredded cheddar cheese (NOTE 3)
- 1 tsp dijon mustard (optional)
- ½ tsp salt
- 2 tbsp finely chopped parsley (optional)
DIRECTIONS
- Preheat the oven grill or broil on high.
- Carefully separate the lobster meat from its shell, as we want the shell to remain intact. Chop the lobster meat into bite-size chunks.
- In a frypan, melt the butter over medium heat, then add garlic and sauté for 30 seconds or until fragrant, but don't let it burn or it'll be bitter. Add in the flour, then stir quickly for a minute. Pour in the wine and half of the milk, whilst stirring quickly. Add the remaining milk and continue to stir until the mixture looks smooth and thick. Don't worry if it looks lumpy in the beginning as it will eventually smooth out, just keep stirring.
- Add 1/4 cup of the shredded cheese, Dijon mustard (if using) and salt to the mixture. Stir until the cheese has melted, then fold the lobster into the mornay sauce. It's cooked lobster, so it only needs to be heated quickly in the sauce for a minute. Have a taste and more add salt or pepper to your liking if needed.
- Spoon the lobster and the sauce into the shells, then place the remaining cheese on top. Grill (broil) for 3 to 5 minutes or until cheese has melted and turned golden brown. Garnish with chopped parsley (optional).
- Serve immediately with salad, hot chips (fries) or crusty bread. ENJOY!
NOTES
- Lobsters – Use precooked lobsters (bright orange) that are 450 to 550gms / 16 to 19oz, each with shell on. Your fishmonger should be happy to cut your lobsters in half and clean them. These lobsters may look small, but one lobster (two halves) will be adequate for one serving because it’s so rich. Serve with sides such as fries and salad.
- White wine – Any white wine will work, but if possible, use ‘dry’ white wine such as Sauvignon Blanc, Chardonnay or Pinot Grigio because they’re less sweet. If you wish to omit the wine, swap it for equal amounts of chicken stock or broth.
- Cheese – I used ‘Tasty’ cheddar cheese, but you may swap for equal amounts of Gruyère, Swiss, or any white/yellow cheddar. Any melting cheese should work, however, take the time to grate the cheese yourself for a velvety smooth sauce. Most pre-shredded cheese contains anti-caking agents, which may not melt properly when heated and this may make the sauce grainy.
- If you'd like you could also check out Chef Jean-Pierre's easy Mornay sauce for this recipe.
