- 3 large Lobster, raw
- 600 ml skimmed milk
- 1 tablespoon Mustard
- 1 tablespoon fresh parsley
- 2 tablespoon Parmesan cheese
- 1 sachet MAGGI Idea of the Day Béchamel Mix
Creamy Lobster Bake
INGREDIENTS
Creamy Lobster Bake with
Creamy Lobster Bake with 
- 3 large Lobster, raw
- 600 ml skimmed milk
- 1 tablespoon Mustard
- 1 tablespoon fresh parsley
- 2 tablespoon Parmesan cheese
- 1 sachet MAGGI Idea of the Day Béchamel Mix
NUTRITIONAL INFORMATION
Creamy Lobster Bake with
Creamy Lobster Bake with
- Energy 566.767 (Kcal)
- Protein 99.637 (g)
- Total Fat 9.03765 (g)
HOW TO PREPARE
Creamy Lobster Bake with
Creamy Lobster Bake with
1
Preheat oven to 200-c and place rack on medium-high level
2
Place lobsters in salted boiling water and cook for 20-minutes. Remove and allow to cool slightly. Split each lobster lengthwise and remove the content of the body and tail, cut meat into small (1cm) pieces and place back in cleaned shell
3
Meanwhile prepare Béchamel sauce by combing skimmed milk and MAGGI Béchamel Mix, in a sauce pan, cook over medium heat until thick. Stir in Mustard and parsley to finish sauce
4
Pour sauce over lobster meat and sprinkle with 1tsp of parmesan cheese
5
Place under the grill and cook until golden, remove and serve with lemon wedges
REVIEWS
Creamy Lobster Bake with
