Lobster Mornay

by

Tenina Holder

Posted December 9, 2019 (Last updated December 21, 2021)

Serves

4

Total Time

40mins

Calories

695

Very simple, very lush and completely a seafood lovers dream recipe. If you have been too afraid to try, this is now your go to mornay recipe.

recipe-image
    Ingredients

  • Lobster tail icon
    Lobster tail4cooked
  • Shallot icon
    Shallot1peeled
  • Black pepper icon
    Black pepperas neededfreshly ground
  • Lemon icon
    Lemonas neededsliced
  • Gruyère cheese icon
    Gruyère cheese90 gcubed
  • Parmesan cheese icon
    Parmesan cheese45 gcubed
  • Garlic clove icon
    Garlic clove3
  • Butter icon
    Butter40 g
  • Buttermilk icon
    Buttermilk200 g
  • Dry sherry icon
    Dry sherry50 g
  • Egg icon
    Egg1
  • All purpose flour icon
    All purpose flour120 g
  • Dijon mustard icon
    Dijon mustard1 tablespoon
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Fresh lemon thyme icon
    Fresh lemon thymeas needed
    Method

  • 1. Submerge lobster tails in water until ready to fill with the mornay
  • 2. Pre-heat in broiler - 250°C
  • 3. Add gruyère cheese and parmesan cheese to the TM5 bowl
  • 4. Blitz with MC in place - approx 10 sec, speed 10
  • 5. Remove from bowl and set aside
  • 6. Add garlic clove, shallot and butter to the TM bowl
  • 7. Chop with MC in place - approx 3 sec, speed 5
  • 8. Sauté - approx 7 min, Varoma, speed 1
  • 9. Then add buttermilk, dry sherry, egg, all purpose flour, dijon mustard, pink Himalayan salt flakes and black pepper
  • 10. Cook - approx 8 min, 80°C, speed 4
  • 11. Cook - approx 2 min, 90°C, speed 4
  • 12. Add three quarters of the cheese back into the bowl
  • 13. Blend with MC in place - approx 15 sec, speed 7
  • 14. Divide the lobster flesh between 4 ramekins / lobster tails
  • 15. Divide the sauce between the ramekins and finish off with the remaining grated cheese
  • 16. Arrange the ramekins/lobster tails on a baking tray
  • 17. and place them under the broiler/grill on the middle shelf for approximately 10 minutes or until bubbling and golden
  • 18. Serve immediately garnished with lemon thyme and with lemon wedges on the side

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