Lobster Mornay Sauce

Lobster Mornay Sauce

65
SWIZZLESTICKS 1

"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."

Ingredients

30 m {{adjustedServings}} servings 487 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

65
  1. 71 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

My partner and I tried this last night, using shrimp. We truly enjoyed it! One thing I think I would modify in the recipe is to call for baby bella mushrooms - the little portabellas - sliced....

I really liked how this one turned out. I did change a few things though. I omitted the mushrooms because I didn't have any on hand. I also used imitation crab meat...thought it was safer wit...

This is so good and so easy! I used shrimp and scallops for mine. I also made 2 batches , one exactly as written and the other with fat free cream and fat free I cant believe its butter ( the l...