1 medium cooked lobster
1 1/4 cups milk
1 slice onion
1 bay leaf
6 black peppercorns
30g butter
2 tablespoons plain flour
Salt and white pepper
pinch nutmeg
2 tablespoons cream
1/2 cup grated cheddar cheese


1. Using a sharp knife cut lobster in half length ways
2. Lift meat from the tail and body of the lobster
3. Crack the legs and prise the meat out
4. Remove intestinal vein and soft body matter and discard
5. Cut meat into 2 cm pieces, cover and refrigerate
6. Wash the shell halves, drain, dry and retain 
7. Heat milk, onion, bay leaf and peppercorns in small pan
8. Bring to boil Remove from heat, cover leave to infuse 15 minutes and strain 
9. Melt butter in large pan, add flour stir 1 minute
10. Remove from heat and gradually add milk, whisk until smooth 
11. Cook whisking over medium heat until mixture boils and thickens, season with pepper, salt and nutmeg, stir in cream
12. Fold lobster meat through the sauce and divide mixture into shells, sprinkle top with cheese and place under a preheated grill for 2 minutes until cheese is melted, serve


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