Lobster Mornay is a luxurious and flavorful dish that combines succulent lobster meat with a rich and creamy Mornay sauce. This classic French sauce is made with a base of béchamel, which is then enriched with grated cheese, typically Gruyère or Parmesan. The result is a velvety smooth and flavorful sauce that perfectly complements the delicate sweetness of the lobster. In this article, we'll provide two recipes for Lobster Mornay: one for a traditional baked dish and another for a lighter and more modern version served over pasta. Both recipes are easy to follow and guarantee a delicious and impressive meal that's perfect for special occasions or a romantic dinner at home.
Let's cook with our 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
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 the right lobster. Select a live lobster that is 1 1/2 to 2 pounds in weight. A heavier lobster will have more meat.
- Cook the lobster properly. The best way to cook a lobster is by steaming it. This will help to preserve its delicate flavor and texture.
- Make sure the lobster is cooked through. The lobster is cooked when the meat is opaque and firm. You can check this by inserting a skewer into the thickest part of the tail. If the skewer comes out clean, the lobster is cooked.
- Prepare the lobster meat. Once the lobster is cooked, remove the meat from the shell. You can do this by using a lobster cracker or by simply cutting the shell with a knife.
- Make the Mornay sauce. The Mornay sauce is a classic French sauce that is made with béchamel sauce, cheese, and seasonings. It is a delicious and versatile sauce that can be used with a variety of dishes.
- Combine the lobster and sauce. Once the lobster meat and Mornay sauce are prepared, combine them in a baking dish. You can then bake the dish until the sauce is bubbly and the lobster is heated through.
- Serve the lobster Mornay. Lobster Mornay is a delicious and elegant dish that is perfect for a special occasion. Serve it with your favorite sides, such as rice, pasta, or vegetables.
Conclusion:
Lobster Mornay is a classic French dish that is sure to impress your guests. It is a delicious and versatile dish that can be served with a variety of sides. With a little planning and effort, you can easily make this dish at home. So next time you are looking for a special dish to serve, give Lobster Mornay a try. You won't be disappointed!
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