On Line Cookbook
Frozen Lobster Tail - Lobster Mornay
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Caroline, from New Zealand


  • 1 lobster tail (thawed in fridge)
  • White Mornay Sauce:
  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) all-purpose flour
  • 1/2 tsp (2 ml) dry mustard
  • good pinch of ground nutmeg
  • salt and pepper
  • 1 cup (225 ml) milk
  • 1/4 cup (60 ml) to 1/2 cup (125 ml) grated tasty cheese (depending on your taste)
  • 1 tsp (5 ml) to 2 tsp (10 ml) of either lime or lemon juice, depending on your taste
  • Cooked rice (to serve)
  • prepared salad
  • Lobster:
  • Remove lobster meat from shell.
  • Pull the meat away from any "skin" as this is chewy.
  • Cut into bite-sized pieces and put aside.
  • White Mornay Sauce:
  • Melt the butter in a saucepan.
  • Add mustard, nutmeg, salt and pepper and stir briefly.
  • Add flour and stir.
  • Gradually add the milk, stirring all the time.
  • Stir over medium heat until sauce thickens, then add the cheese.
  • Cook for 2 to 3 minutes longer.
  • Add lime or lemon juice, stir.
  • If you are not going to serve this dish immediately then place some plastic wrap directly on top of the sauce to prevent a skin forming.
  • Add the lobster to hot sauce just before serving and cook until meat turns from opaque to white--should take no longer than 6 to 7 minutes.
  • Serve poured over cooked rice, side salad and fresh, crusty bread.
We catch and eat alot of lobster (or crayfish as we call it) in New Zealand. I hope you enjoy this recipe.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.