Lobster Mornay Sauce Recipes
CLASSIC MORNAY SAUCE
Provided by Food Network
Time 12m
Yield about 2 cups of sauce
Number Of Ingredients 8
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.
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
SAUCE MORNAY (CHEESE SAUCE)
Provided by Craig Claiborne
Categories condiments, sauces and gravies, side dish
Time 10m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan (a five-cup saucepan is suitable). Add the flour, stirring with a wire whisk.
- When blended, add the milk, stirring rapidly with the whisk. Continue stirring vigorously until the sauce is thickened.
- Add the cheese and stir over low heat until the cheese melts. Once the cheese melts do not cook further. Add salt, pepper, nutmeg and Tabasco.
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- In a saucepan or frypan melt the butter on medium heat, add in the garlic and for a minute or until fragrant but do not let the garlic burn. Add in the flour, cook and stir quickly for a minute. Pour in the wine and half of the milk and stir quickly, add in the rest of the milk and continue to stir until the mixture looks smooth. Don't worry if it looks lumpy in the beginning as it will eventually smooth out, just keep stirring.
- Add in the dijon mustard (if using), 1/4 cup of the shredded cheese and salt to the mixture, cook and stir until the cheese has melted. Taste the sauce and add more salt and pepper if needed.
- Preheat the grill (broil) to high. Carefully remove the lobster flesh out off its shell and chop it into chunks. Add the lobster into the mornay sauce and gently mix until combined.
- Spoon the lobster flesh and mornay sauce back into the shell and top it with the remaining cheese. Grill (broil) for 5 minutes or until cheese has melted into a golden brown colour. Garnish with chopped parsley.
LOBSTER MORNAY | GOURMET TRAVELLER
2013-06-18 1. Place lobsters in the freezer to render them insensible (30 minutes), then kill humanely. Meanwhile, bring a very large saucepan of …
From gourmettraveller.com.au
Cuisine FrenchCategory Drink, MainAuthor Lisa FeatherbyTotal Time 1 hr 10 mins
From gourmettraveller.com.au
Cuisine FrenchCategory Drink, MainAuthor Lisa FeatherbyTotal Time 1 hr 10 mins
- Place lobsters in the freezer to render them insensible (30 minutes), then kill humanely. Meanwhile, bring a very large saucepan of salted water to the boil. Boil lobsters until half-cooked (4 minutes). Drain, then using a sharp knife and kitchen scissors, split lobsters in half. Remove meat from tails and legs (leave head and tail shell intact), coarsely chop tail meat and transfer to a bowl. Set shells and meat aside separately until required.
- Meanwhile, preheat oven to 220C. For mornay sauce, heat butter in a saucepan over medium-high heat until foaming (2-3 minutes), add flour and stir continuously until flour begins to turn sand-coloured (2-3 minutes). Gradually add milk, stirring well between each addition, until incorporated and sauce is smooth, then stir in cheese, season well to taste and stir in thyme (see note).
- Arrange lobster shells on a crumpled piece of foil in a roasting tray (this helps to keep them upright). Combine half the mornay sauce with the lobster meat and stir to combine, then spoon mixture into shells, spoon extra sauce over to cover well, then roast until mornay turns golden and bubbly (20-30 minutes). Season to taste and serve hot with lemon wedges and a leaf salad.
LOBSTER MORNAY RECIPE | GOOD FOOD
2022-07-29 Melt butter in large pan, add flour, stir for 1 minute. Remove from heat; gradually add milk. Whisk until smooth. Cook, whisking over medium …
From goodfood.com.au
Servings 2Total Time 30 minsCategory Lunch
From goodfood.com.au
Servings 2Total Time 30 minsCategory Lunch
- 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.
- Melt butter in large pan, add flour, stir for 1 minute. Remove from heat; gradually add milk. Whisk until smooth. Cook, whisking over medium heat, until mixture boils and thickens. Season with salt, pepper and nutmeg. Stir in cream.
- 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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