Lobster Mornay (Homard Mornay)

Lobster Mornay (Homard Mornay)

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Servings: 10
Calories: 267


  • 3 1/2 oz butter
  • 5 boiled lobsters each weighing about 1.6 lb
  • 1 pint Mornay Sauce
  • 2 oz grated Parmesan cheese
  • picked parsley


  • Cut the lobsters in halves lengthways and remove the flesh.
  • Cut the flesh into thick slices on the slant, leaving the claws whole. Wash and dry the shells.
  • Melt half of the butter in a shallow pan, add the lobster and reheat.
  • Place a little of the hot sauce in the warmed shells, arrange the flesh in the tail ends with the claws at the head end.
  • Coat with the sauce, sprinkle with grated Parmesan cheese and the rest of the melted butter and gratinate in the oven or under a salamander grill to a light golden colour.
  • Dress on an oval flat dish lined with a dish paper and decorate with sprigs of parsley.
Calories: 267 kcal
Carbohydrates: 4 g
Protein: 21 g
Fat: 19g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 160 mg
Sodium: 976 mg
Potassium: 213 mg
Sugar: 2 g
Vitamin A: 555 IU
Calcium: 184 mg
Iron: 1 mg
Ingredients Fish & Seafood, Lobster
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