Lobster Mornay | Lobster Recipe | How to Cook Lobster with Prosecco Cheese Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: emmental cheese

💰Cheaper: mozzarella

Emmental is a good melting cheese, while mozzarella is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Cut down the side of the lobster's belly and remove a section of the tail.

Peel away the membrane under the lobster's skin and flesh.

Boil the lobster in simmering water for a few seconds to cook it slightly.

Use a spoon to remove the lobster meat from the shell.

Chop the lobster meat into pieces.

Fry the chopped lobster meat in a little olive oil with garlic and salt, cooking it partially.

Turn off the heat and set the lobster aside.

Melt 30 grams of butter in a pan.

Stir in 30 grams of plain flour to form a roux.

Gradually add 150 ml of milk to the roux, stirring to avoid lumps.

Add 150 ml of Prosecco to the mixture and stir.

Mix in 2 tablespoons of chopped parsley, 2 tablespoons of chopped chives, and a little nutmeg.

Add 1.5 cups of chili cheese and 0.5 cup of firm Thomasson cheese to the sauce and mix well.

Fill the lobster shell with the lobster meat and pour the cheese sauce over the top.

Place the filled lobster shell under the grill to brown the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens