How To Cook Lobster Tails Mornay

Place tails in the boiling water and simmer uncovered until the shells turn red and the meat turns opaque and tender. Fill the pot 2 3 full with water to help prevent boiling over. Heat milk onion bay leaf and peppercorns in small pan.

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3 min ready in.

How to cook lobster tails mornay. Bring a large pot of salted water to a rolling boil. Place the shells in the. Heat on low until boiling point is reached do not.

Using a spoon separate the meat from the two sides of the shell then lift the meat up and out from inside the shell. Preheat the oven to 400 f 200 c. Using a sharp knife cut lobster in half lengthways.

2 meanwhile melt butter in a medium saucepan on low. Melt butter in large pan add flour. Lift the meat from the tail and body of the lobster.

Remove from heat cover. Melt the butter in a saucepan. Large tails can take 6 minutes or more.

20 min cook. Coat with hot mornay sauce and replace. 3 return to medium heat.

Remove and discard the lobster heads. Cut lobster meat into 1 2 inch cubes and add chopped scallion salt black pepper and a dash cayenne pepper. Remove meat from tails and legs leave head and tail shell intact coarsely chop tail meat and transfer to a bowl.