Prosecco Lobster Mornay


  • 30g Unsalted Butter
  • 30g Plain Flour
  • 150 ml of Prosecco
  • 150 ml of Full Cream Milk
  • 1 ½ Cups of Good Cheddar Cheese
  • ¾ Cup of Parmesan Cheese
  • 2 Tablespoons of Fresh Chopped Parsley
  • 2 Tablespoons Finely Chopped Fresh Chives
  • Nutmeg Powder to Taste – About ¼ to ½ a Teaspoon
  • Freshly Ground Black Pepper
  • Olive Oil
  • 1 Clove Crushed Garlic
  • 1 Small Red Chilli - Finely Chopped (optional)


For the Sauce:

In a saucepan over medium high heat make a roux by adding the butter and
heat until it begins to foam then gradually add the flour stirring well as you do. Let this mix
cook for a few minutes – keep stirring – this will cook the flour taste out of it. Make sure you
do not colour the roux by cooking it over too high a heat. Next slowly whisk in the milk so
that it combines well with the roux then gradually whisk in the Prosecco. If the sauce is too
thick and you need to add more liquid add it in equal amounts of Prosecco and milk. You
want the sauce to have a consistency a bit like thick pouring custard and keep in mind that
when you add the cheese the sauce will thicken a little more. When you are happy with the
sauce consistency add in the cheeses and mix it through so that it melts into the sauce. Add
the parsley, chives and ¼ teaspoon of nutmeg and taste for balance – if you think it needs it
add a little more nutmeg until you are happy with the balance. Season with some freshly
cracked black pepper.

Pre heat your oven to 180°c

Prepare you lobster by cutting it in half keeping the head and tail intact. Quickly blanch each
half in boiling water for a few seconds then remove from the water – this helps to remove the
meat from the tail in one piece. Using a spoon carefully scoop/remove the tail meat from the
shell and set aside the shell. Heat the olive oil in a fry pan over medium heat and when hot
add the garlic and chili if using and cook stirring for a couple of minutes. Chop the tail meat
into small pieces and add to the fry pan and stir through the garlic chili mix and cook for a
couple of minutes then season with salt. You do not want to cook the lobster all the way
through at this stage so when it has turned opaque remove from the fry pan and arrange the
meat evenly into each tail. Place the tails on a baking tray and generously spoon the mornay
sauce over the lobster and sprinkle a little extra cheese over the top. Put into your hot oven
and cook until the lobster meat is cooked and the sauce bubbling and slightly coloured.
Remove from the oven and eat!

Serves 2