Lobster Mornay

Lobster Mornay
Fishboxer Chef Gareth from The Dundonnell Hotel

This recipe is fairly straightforward and will impress your friends!


  • 2 cooked whole lobsters (halved lengthways)
  • 50g butter
  • 40g plain flour
  • 80ml dry white wine
  • 410ml milk
  • 40g cheddar cheese (grated)
  • Pink Himalayan salt flakes and ground white pepper
  • 2 tbsp fresh chives (chopped)


  1. Remove the meat from the lobster shells, chop and set aside until required.
  2. Place the lobster shells, cut-side up, in a large roasting pan.
  3. Melt the butter in a pan over a medium heat until foaming.
  4. Add the flour and cook, stirring constantly, for 1-2 minutes or until mixture bubbles.
  5. Remove from the heat and gradually add the wine, whisking constantly until mixture is smooth.
  6. Gradually add the milk, whisking constantly until smooth and combined.
  7. Place the pan over a medium heat and cook, stirring constantly for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon.
  8. Add the cheese and stir until it melts.
  9. Remove from the heat.
  10. Add salt and pepper, to taste.
  11. Stir in the chives and lobster meat.
  12. Spoon the lobster mixture evenly among the shells.
  13. Cook under a preheated grill (on high), for 4 minutes or until golden brown.
  14. Serve with a portion of homemade chunky chips and a crisp green salad.