Lobster Mornay

Preparation info

  • 4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 small boiled lobsters
  • ½ pt. cheese
  • sauce
  • 2–3


Cut the lobsters in half lengthwise. Remove the meat from the tail and cut into slices, keeping the knife on the slant. Place a little of the sauce at the bottom of each shell and arrange the meat on top, overlapping the slices slightly. Pour a little sauce over the top and sprinkle with grated cheese. Brown in a hot oven (450° F., Gas 8) for about 10 min.