Lobster Mornay

Lobster Mornay
Fishboxer Chef Gareth from Dundonnell Hotel


2 cooked whole lobsters, halved lengthways.

50g butter.

40g plain flour.

80ml dry white wine.

410ml milk.

40g coarsely grated cheddar

Pink Himalayan Salt Flakes & ground white pepper

2 tablespoons chopped fresh chives


Remove meat from lobster shells, chop and set aside until required. Place the lobster shells cut-side up in a large roasting pan. Preheat grill on high.

Melt butter over medium heat until foaming. Add the flour and cook, stirring for 1-2 minutes or until mixture bubbles. Remove from heat.

Gradually add the wine, whisking constantly until mixture is smooth. Gradually add milk, whisking constantly until smooth and combined. Place over medium heat and cook, stirring constantly 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, for 4 minutes or until golden brown. Remove from heat.

Serve with a portion of homemade chunky chips and a crisp green salad.


Thank you to Gareth from Dundonnell Hotel for supplying this recipe