Mornay Sauce
If you want to make Lobster Thermidor, you need to know how to make Mornay sauce.
Essentially, it is easy if you know how to make the basic Béchamel white sauce in our list. Heat 2 cups Béchamel Sauce. In another sauce pan blend together 1 egg yolk and 1/4 cup heavy cream.
Blend in the 2 cups hot Béchamel Sace and while stirring heat for a minute then add 1/2 cup grated Gruyère Cheese. Continue stirring and heating but do not let it BOIL. Stir until the cheese is melted. Voila. This is enough sauce for three small lobsters. So do the math for 4 2.25 pound lobster, answer 4-5 cups of Béchemal.
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