On Line Cookbook

Frozen Lobster Tail

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.