Lobster Mornay Sauce Food

LOBSTER MORNAY SAUCE

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.

CLASSIC MORNAY SAUCE

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.

HERBED SEAFOOD CREPES WITH MORNAY SAUCE

Steps:

• To Make Crepes:.
• In a mixing bowl, whisk together flour and salt.
• Add eggs and milk and whisk until smooth. Stir in butter and herbs.
• Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing.
• To Make Sauce:.
• In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken.
• In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce.
• Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated.
• To Assemble:.
• Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses.
• Repeat.
• Place plates under hot broiler until edges of crepes are starting to brown.
• Serve hot.

MORNAY SAUCE

Steps:

• Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
• Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
• Cool slightly.
• In another saucepan, scald the milk.
• Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
• Bring sauce to a boil, stirring constantly.
• Reduce heat to a simmer.
• Stick the bay leaf to the onion with the clove.
• Place onion in sauce.
• Simmer at least 15 minutes stirring occasionally.
• Season very lightly with salt, nutmeg and white pepper.
• Strain through a china cap.
• Place plastic wrap on sauce to prevent formation of skin.
• Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
• To 1 qt of the bechamel over low heat add the gruyere and parmesan cheeses, stirring in until just melted.
• Remove from heat and gently stir in the 2 oz raw butter.
• Thin out with the hot milk or stock appropriate to the dish being served if necessary.

SHRIMP-MUSHROOM MORNAY

Steps:

• Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened.
• Add in sliced mushrooms and cook until until they release their moisture.
• Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan).
• Reduce heat to medium-low and add in flour; whisk for 1 minute (you might need to add in a couple tablespoons more butter).
• Slowly add in broth, wine (if using) and whipping cream; cook over medium-low heat stirring or whisking constantly until bubbly and thickened (about 5 minutes).
• Season with seasoned salt or white salt, black pepper and hot sauce or cayenne (if using) to taste.
• Add the shrimp back into the sauce and then mix in the Parmesan cheese; simmer for 5 minutes over low heat.
• Serve over cooked pasta.