Best 2 Lobster Mornay Recipes
Indulge in the exquisite Lobster Mornay, a culinary masterpiece that tantalizes taste buds with its rich, creamy, and indulgent flavors. This luxurious dish features succulent lobster meat enveloped in a velvety Mornay sauce, a classic French cheese sauce made with butter, flour, milk, and Gruyère cheese. The combination of lobster and Mornay sauce creates a harmonious symphony of flavors, enhanced by a hint of nutmeg and a touch of dry white wine. Served over toasted bread or pasta, Lobster Mornay is a true feast for the senses, perfect for special occasions or a delightful treat. This article presents two delectable recipes for Lobster Mornay: a traditional version and a modern variation with a twist. Both recipes provide step-by-step instructions, ensuring a successful culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
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
LOBSTER MORNAY
This is a simple and delicious recipe- from one of Women's Day Magazines or Workbasket Magazine not sure of it's origin- but the recipe was contributed by Mr. Barra. There use to be a Mr. Barra that lived next door to me in Michigan long ago , but I don't think it was him, he was more of a steak and potato guy, you never know...
Provided by Pat Duran
Categories Seafood
Time 25m
Number Of Ingredients 12
Steps:
- 1. Remove meat from lobster shells. Coarsely chop and set aside until later. Place lobster shells, cut side up, in a large baking sheet. Preheat broiler on high, if you want to broil them brown on top..I don't but if you want to.
- 2. Melt butter in a medium saucepan over medium heat until foaming. Add the flour and cook, stirring with a wooden spoon or whisk, for 1 to 2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat. Add the onion powder, clove and mustard.
- 3. Gradually add the wine, whisking constantly with a until mixture is smooth. Gradually add milk still whisking until smooth and combined. Place over medium heat and cook, stirring constantly with a wooden spoon, for 3 to 4 minutes or until sauce boils, thickens and coats the back of a metal spoon. Add the cheese and stir until cheese melts. Remove from heat. Taste and season with salt and white pepper. Stir in the chives and lobster meat.
- 4. Spoon lobster mixture evenly among the shells.If you want to brown them; sprinkle tops with panko bread crumbs and drizzle with lemon juice- Cook under preheated broiler, about 6 inches from the heat source, for about 4 minutes or until golden brown. Remove and place on 2 plates and serve,sprinkle with parsley and serve with a nice salad and lemon rice, if desired.https://www.justapinch.com/recipes/side/side-rice-side/lemon-rice-with-pineapple-and-corn.html
Tips:
- Choose fresh, live lobsters for the best flavor and texture. If you can't find live lobsters, frozen lobster tails are a good substitute.
- Use a large pot to cook the lobsters. You want to have enough room for the lobsters to move around freely.
- Bring the water to a boil before adding the lobsters. This will help to kill the lobsters quickly and humanely.
- Cook the lobsters for 8-10 minutes per pound. Once the lobsters are cooked, remove them from the pot and let them cool slightly before removing the meat from the shell.
- Make sure the lobster Mornay sauce is thick and creamy. You can adjust the consistency by adding more or less milk or cream.
- Serve the lobster Mornay over pasta, rice, or vegetables. You can also use it as a filling for crepes or omelets.
Conclusion:
Lobster Mornay is a classic French dish that is perfect for special occasions. It is a rich and creamy dish that is sure to impress your guests. With a few simple tips, you can make lobster Mornay at home that tastes just as good as the restaurant version.
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