1 medium 'cooked lobster
60 g butter
4 spring onions, finely chopped
2 tablespoons plain flour
1/2 teaspoon dry mustard
2 tablespoons white wine or sherry
1 cup milk
3 tablespoons cream
1 tablespoon chopped parsley
Salt and freshly ground black pepper
1/2 cup grated gruyere cheese
1 tablespoon butter, extra


1. Using a sharp knife cut lobster in half length ways, remove tail meat
2. Wash set asideĀ to drain, slice lobster meat in 2cm pieces, cover, refrigerateĀ 
3. In a medium fry pan heat butter, add spring onions, cook 2 minutes until soft
4. Add flour and mustard, cook 1 minute, gradually stir in wine and milk
5. Cook, stirring until mixture boils and thickens
6. Simmer 1 minute stir in cream, parsley, lobster meat
7. Season to taste and heat gently
8. Spoon into lobster shells, sprinkle with cheese, dot with extra butter
9. Place under preheated grill 2 minutes until lightly browned

Note: Sauce may be prepared several hours ahead and refrigerated. Reheat sauce gently


fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!