Recipe

Lobster mornay

It's up there with devils-on-horseback and prawn cocktail for its retro-style status but nevertheless, this Lobster mornay is a tasty throwback to the past.

  • 25 mins preparation
  • 20 mins cooking
  • 5 mins marinating
  • Serves 4
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Ingredients

Lobster mornay
  • 2 cup milk
  • 1 small onion, quartered
  • 1 bay leaves
  • 2 whole cloves
  • 60 gram butter
  • 1/4 cup plain flour
  • 1/2 cup grated parmesan, plus 1/4 cup extra
  • 2 teaspoon dijon mustard
  • 2 cooked lobsters, halved
  • 1/2 cup fresh breadcrumbs
  • chopped parsley, to serve
  • lemon wedges, to serve

Method

Lobster mornay
  • 1
    In a medium saucepan, combine milk, onion, bay leaves and cloves. Heat on low until boiling point is reached (do not boil.) Remove from heat and set aside 5 minutes to infuse. Strain through a fine sieve into a jug.
  • 2
    Meanwhile, melt butter in a medium saucepan on low. Add flour and cook, stirring for 1 minute. Remove from heat and gradually add strained milk, stirring until smooth.
  • 3
    Return to medium heat. Cook, stirring, 3-4 minutes until mixture boils and thickens. Simmer 3 minutes.
  • 4
    Remove from heat and stir parmesan and mustard through. Season to taste. Keep warm.
  • 5
    Preheat grill to hot. Line an oven tray with foil.
  • 6
    Clean lobsters, discarding intestinal thread and scooping out green-coloured mustard.
  • 7
    Using your fingers, gently pull lobster meat away from the soft, flexible shell, snipping with scissors if required. Gently chop flesh into large chunks. Transfer to sauce. stirring to coat.
  • 8
    Place shells on baking tray. Spoon lobster and sauce into shells. Sprinkle with combined breadcrumbs and extra parmesan. Grill 4-5 minutes, until lightly golden and bubbling. Sprinkle with chopped parsley and serve with lemon wedges.

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