Best Lobster Mornay Sauce Recipes

Lobster Mornay Sauce Recipe image

Provided by pattynorman1947

Number Of Ingredients 8

1/4 cup of butter
1 cup sliced fresh mushrooms
1 pound lobster meat, diced
1/4 cup all purpose flour
1 cup chicken broth
1 cup heavy cream
1/2 tsp pepper
1/2 cup freshly grated Parmesan cheese

Steps:

Melt the butter in a med saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in the lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside. Reduce heat too low. Place flour in pan. Cook and stir approximately 2 mins, then stir in chicken broth, heavy cream and pepper. Simmer 5-10 minutes, or until thickened. Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 mins. Serve over rice

Classic Mornay Sauce image

Provided by Food Network

Time 12m

Yield about 2 cups of sauce

Number Of Ingredients 8

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

Steps:

In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.