Rock Lobster Mornay
Sweet Western rock lobster tail meat tossed in a creamy mustard cheese sauce, spooned into the shells and grilled until golden and bubbling.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Large chef's knife
- •Small saucepan
- •Whisk
- •Baking tray
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 540 kcal
Instructions
- 1
Cut each cooked rock lobster in half lengthways using a heavy, sharp chef's knife.
- 2
Remove and discard the head sac and dark intestinal vein from each half.
- 3
Carefully scoop out the lobster tail meat and cut it into bite-sized chunks.
- 4
Rinse the empty lobster shells, pat dry with paper towel, and place on a baking tray.
- 5
Melt the butter in a small saucepan over medium heat until foaming.
- 6
Add the plain flour and stir constantly for one minute to cook out the flour taste.
- 7
Gradually whisk in the milk and white wine until smooth, thick, and simmering gently.
- 8
Remove from heat and stir through Dijon mustard, lemon juice, cayenne, and half the Gruyère.
- 9
Season with salt and cracked black pepper, then fold through the lobster meat and parsley.
- 10
Spoon the lobster mixture evenly into the four prepared half shells on the baking tray.
- 11
Scatter the remaining Gruyère and grated Parmesan evenly over the top of each shell.
- 12
Grill under high heat for 5 to 7 minutes until bubbling and richly golden.
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