Lobster Mornay Sauce Recipes
LOBSTER MORNAY SAUCE
This recipe is very simple to make, and you can substitute crab or shrimp for the lobster. I use all three when we are craving seafood. Serve over rice or pasta.
Provided by SWIZZLESTICKS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
- Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
- Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.
Nutrition Facts : Calories 486.8 calories, Carbohydrate 9.8 g, Cholesterol 228.6 mg, Fat 37.6 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 23 g, Sodium 594.3 mg, Sugar 0.5 g
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- Using a sharp knife cut lobster in half lengthways. Lift the meat from the tail and body of the lobster. Crack the legs and prise the meat from them. Remove the intestinal vein and soft body matter and discard. Cut meat into 2 cm pieces, cover and refrigerate. Wash the shell halves, drain, dry and retain.
- Heat milk, onion, bay leaf and peppercorns in small pan. Bring to boil. Remove from heat, cover; leave to infuse for 15 minutes. Strain.
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- Fold lobster meat through the sauce. Divide mixture into shells; sprinkle top with cheese. Place under a preheated grill for 2 minutes or until cheese is melted. Serve.
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- Remove meat from lobster shells. Coarsely chop and set aside until required. Place the lobster shells, cut-side up, in a large roasting pan. Preheat grill on high.
- Melt butter in a medium saucepan over medium heat until foaming. Add the flour and cook, stirring with a flat-edged wooden spoon, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan.
- Gradually add the wine, whisking constantly with a wire balloon whisk until mixture is smooth. Gradually add milk, whisking constantly until smooth and combined.
- Spoon lobster mixture evenly among shells. Cook under preheated grill, about 6cm from the heat source, for 4 minutes or until golden brown. Remove from heat.
- Divide lobster among serving plates and serve immediately with potato wedges and mixed green salad leaves.
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