📝 About This Recipe
A crown jewel of French coastal cuisine, Lobster Mornay is the epitome of culinary luxury, featuring succulent chunks of lobster meat bathed in a velvety, Gruyère-infused Béchamel. This dish transforms the noble lobster into a decadent masterpiece, finished under a broiler until the cheese forms a golden, bubbling crust. It is a timeless celebration of delicate seafood and rich, nutty alpine cheese that promises an unforgettable dining experience.
🥗 Ingredients
The Lobster
- 2 pieces Live Maine Lobsters (approximately 1.25 to 1.5 lbs each)
- 2 tablespoons Unsalted Butter (melted, for brushing)
- 1 teaspoon Lemon Juice (freshly squeezed)
The Mornay Sauce
- 3 tablespoons Unsalted Butter (high quality)
- 3 tablespoons All-purpose Flour
- 1.5 cups Whole Milk (warmed slightly)
- 1 cup Gruyère Cheese (finely grated)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 tablespoon Dry Sherry (optional but highly recommended)
- 1/2 teaspoon Dijon Mustard
- 1 pinch Nutmeg (freshly grated)
- 1 pinch Cayenne Pepper (for a subtle heat)
For Assembly and Garnish
- 2 tablespoons Breadcrumbs (Panko or fine white breadcrumbs)
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Paprika (smoked or sweet)
👨🍳 Instructions
-
1
Bring a large pot of salted water to a rolling boil. Submerge the lobsters head-first and cook for 8-10 minutes, just until they turn bright red. Immediately plunge them into an ice bath to stop the cooking process.
-
2
Once cooled, place the lobsters on a cutting board. Using a sharp chef's knife, split the lobsters in half lengthwise from head to tail. Remove the grain sack (near the head) and the long intestinal vein.
-
3
Carefully extract the tail meat and claw meat, keeping the shells intact to use as serving vessels. Chop the meat into bite-sized 1-inch chunks and set aside. Pat the empty shells dry.
-
4
In a medium saucepan over medium heat, melt the 3 tablespoons of butter for the sauce. Once foaming, whisk in the flour to create a roux. Cook for 2 minutes, whisking constantly, without letting it brown.
-
5
Slowly pour in the warmed milk in a steady stream, whisking vigorously to prevent lumps. Continue to cook and whisk until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
-
6
Lower the heat to low. Stir in the Dijon mustard, sherry, nutmeg, and cayenne pepper. Season with a pinch of salt and white pepper to taste.
-
7
Add 3/4 cup of the grated Gruyère and the Parmesan to the sauce. Stir gently until the cheese has completely melted and the sauce is glossy. Remove from heat.
-
8
In a small skillet, lightly sauté the lobster meat chunks with 1 tablespoon of butter and the lemon juice for 1 minute just to warm through. Do not overcook.
-
9
Fold the warmed lobster meat into the Mornay sauce, ensuring every piece is generously coated.
-
10
Place the empty lobster shells on a baking sheet. Spoon the lobster and sauce mixture back into the tail and head cavities of the shells.
-
11
Sprinkle the remaining Gruyère cheese and the breadcrumbs over the top of the filled shells. Dust lightly with a pinch of paprika for color.
-
12
Adjust your oven rack to the top position and turn on the broiler. Broil the lobsters for 2-4 minutes, watching closely, until the cheese is bubbling and the tops are a beautiful golden brown.
-
13
Remove from the oven and garnish immediately with freshly minced chives. Serve hot with lemon wedges on the side.
💡 Chef's Tips
Use high-quality Gruyère AOP for the most authentic flavor and best melting consistency. If you find the sauce too thick, add a tablespoon of milk or cream to loosen it before adding the lobster. Avoid over-boiling the lobster initially; remember it will be cooked again under the broiler. For a deeper flavor, you can simmer the lobster shells in the milk for 10 minutes (then strain) before making the sauce. You can substitute the sherry with a dry white wine like Sauvignon Blanc if preferred.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Chardonnay or a vintage Champagne to cut through the richness. Serve alongside a simple garden salad with a sharp vinaigrette to balance the creamy sauce. Accompanied by buttery haricots verts (French green beans) or steamed asparagus. A side of crusty French baguette is essential for mopping up any extra Mornay sauce. Consider a light side of saffron-infused rice pilaf to round out the meal.