Gruyere And Chive Mornay Lobster

Dazzle your guests with this classic lobster dish
By Annette Forrest
Food styling Annette Forrest • Photography Louise Lister • Photo Chef Lara Reynolds
Gruyere And Chive Mornay Lobster

Gruyere And Chive Mornay Lobster

1 from 1 vote








  • 3 3 (about 400g each) cooked West Australian rock lobsters, halved lengthways and cleaned (see method here)

  • 250 ml 250 milk

  • 1 small 1 brown onion, peeled and quartered

  • 2 2 bay leaves

  • 30 g 30 butter, chopped

  • 1 Tbsp 1 plain flour

  • 60 g 60 gruyere cheese (see Tip), finely grated

  • Sea-salt flakes and freshly ground black pepper, to season

  • 1 Tbsp 1 finely chopped chives, plus extra to serve

  • Leafy green salad, to serve


  • Carefully remove the flesh from the lobsters without damaging the shells. Roughly chop and set aside.
  • To make mornay sauce, combine milk, onion and bay leaves in a medium saucepan. Heat over low heat until just boiling. Remove and stand for 5 minutes to infuse. Strain milk through a fine sieve into a heatproof jug. Wash and dry the saucepan. Heat butter in the saucepan over medium heat until just foaming. Add flour and stir continuously for 1 minute.  Remove from heat and gradually whisk in the milk until smooth.  Heat over medium heat, stirring, for 2 minutes until mixture boils. Reduce heat and simmer for 2 minutes. Stir in half of the cheese. Season. Remove from heat and stir through lobster flesh and chives.
  • Preheat a grill on medium-high heat. Spoon lobster mixture back into the lobster shells. Sprinkle with remaining cheese. Place lobsters onto a shallow baking tray lined with foil. Grill lobsters for 10 minutes or until hot, bubbling and light golden. Scatter with extra chives and serve with a leafy green salad.

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Market tip...

If preferred, you can swap the gruyere cheese with ½ cup finely grated parmesan.

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