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A classic of the 1970s and 80s, lobster mornay is fast, easy and cheesy! It’s perfect for a special dinner party, or a romantic dinner for two.

  • Serves4
  • Cook time8 minutes
  • Prep time10 minutes
A platter of cooked lobster tails with cheesy, golden mornay sauce garnished with fresh herbs.

Ingredients

  • 2 cooked lobster tails, halved lengthways
  • 2 x 200ml pouches Coles Premium Bearnaise sauce
  • 1 tbs Dijon mustard
  • 50g Gruyere cheese, finely grated
  • 2 tbs flat leaf parsley, finely chopped
  • 1 cup (70g) fresh breadcrumbs (made using day-old sourdough or similar)
  • 1 garlic clove, crushed
  • 1 lemon, zested
  • Shoestring fries, to serve
  • Salad leaves, to serve
  • Lemon wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat a grill on high. Remove meat from lobster tails and coarsely chop, reserving the shells.

  2. Step 2

    Combine the bearnaise sauce, mustard, half the cheese and half the parsley in a large bowl. Stir in lobster meat. Divide mixture evenly among lobster shells.

  3. Step 3

    Combine the breadcrumbs, garlic, lemon zest and remaining parsley in a medium bowl. Sprinkle evenly over the lobster mixture. Place on a baking tray.

  4. Step 4

    Cook under a preheated grill, at least 10cm from the heat, for 5-8 mins or until golden brown and heated through.

  5. Step 5

    Serve lobster with fries, salad and lemon wedges.

Lobster mornay recipe

Once the star of many high-end restaurants, lobster mornay still feels luxurious. With its glamorous reputation, lobster mornay can be the star of a festive feast at Christmas, or whipped up for date night with your significant other.  Surprisingly simple, it can be on the table in less than 20 minutes.

How to make lobster mornay

The mornay sauce for lobster is a culinary classic, made of béchamel or béarnaise sauce mixed with cheese. We’ve used gruyère for this recipe because it’s super creamy with a bit of sharpness.

You can find lobsters in the seafood section of your local Coles supermarket. These lobsters are pre-cooked so all you need to do is add the mornay sauce and some zesty, crunchy breadcrumbs.

Lobster thermidor vs mornay

Lobster thermidor is  lobster meat that is cooked separately, mixed with a rich wine sauce, and placed back into its shell, while lobster mornay has a lighter, cheesier béchamel sauce. Because they are only subtly different, many restaurants use the names interchangeably, often opting for lobster thermidor because it sounds more upmarket.

Now get cooking

Grab some cooked lobsters from the supermarket, follow this recipe for the most delicious lobster mornay sauce, and put together this indulgent dish for your next dinner party. Wondering what to serve with lobster mornay? Try a salad of mixed leaves and shoestring fries, or create a spectacular seafood banquet by serving it with a side of  fresh prawns. You can serve the prawns in a prawn cocktail salad with mango and chilli (perfect for hot summer evenings), prawn antipasti salad platter, or Khanh Ong’s classic prawn cocktail salad.

FAQs

Lobster mornay

Lobster mornay
  • Serves4
  • Cook time8 minutes
  • Prep time10 minutes
Ingredients
  • 2 cooked lobster tails, halved lengthways
  • 2 x 200ml pouches Coles Premium Bearnaise sauce
  • 1 tbs Dijon mustard
  • 50g Gruyere cheese, finely grated
  • 2 tbs flat leaf parsley, finely chopped
  • 1 cup (70g) fresh breadcrumbs (made using day-old sourdough or similar)
  • 1 garlic clove, crushed
  • 1 lemon, zested
  • Shoestring fries, to serve
  • Salad leaves, to serve
  • Lemon wedges, to serve
    Description

    A classic of the 1970s and 80s, lobster mornay is fast, easy and cheesy! It’s perfect for a special dinner party, or a romantic dinner for two.

    Method
    1. Step 1

      Preheat a grill on high. Remove meat from lobster tails and coarsely chop, reserving the shells.

    2. Step 2

      Combine the bearnaise sauce, mustard, half the cheese and half the parsley in a large bowl. Stir in lobster meat. Divide mixture evenly among lobster shells.

    3. Step 3

      Combine the breadcrumbs, garlic, lemon zest and remaining parsley in a medium bowl. Sprinkle evenly over the lobster mixture. Place on a baking tray.

    4. Step 4

      Cook under a preheated grill, at least 10cm from the heat, for 5-8 mins or until golden brown and heated through.

    5. Step 5

      Serve lobster with fries, salad and lemon wedges.