Lobster Mornay Food
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
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.
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Strain through a fine sieve into a jug. 2. Meanwhile, melt butter in a medium saucepan on low. Add flour and cook, stirring for 1 minute. Remove …
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Servings 4Total Time 45 minsCategory Midweek Dinner, Workday Lunches
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- In a medium saucepan, combine milk, onion, bay leaves and cloves. Heat on low until boiling point is reached (do not boil.) Remove from heat and set aside 5 minutes to infuse. Strain through a fine sieve into a jug.
- Meanwhile, melt butter in a medium saucepan on low. Add flour and cook, stirring for 1 minute. Remove from heat and gradually add strained milk, stirring until smooth.
- Return to medium heat. Cook, stirring, 3-4 minutes until mixture boils and thickens. Simmer 3 minutes.
LOBSTER MORNAY RECIPE | GOOD FOOD
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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Lobster mornay. In a medium saucepan, combine milk, onion, bay leaves and cloves. Heat on low until boiling point is reached - do not boil. …
From foodtolove.co.nz
Servings 4Total Time 45 minsCategory Midweek Dinner, Workday Lunches
From foodtolove.co.nz
Servings 4Total Time 45 minsCategory Midweek Dinner, Workday Lunches
- In a medium saucepan, combine milk, onion, bay leaves and cloves. Heat on low until boiling point is reached - do not boil. Remove from heat and set aside 5 minutes to infuse. Strain through a fine sieve into a jug.
- Meanwhile, melt butter in a medium saucepan on low. Add flour and cook, stirring for 1 minute. Remove from heat and gradually add strained milk, stirring until smooth. Return to medium heat. Cook. stirring, 3-4 minutes. until mixture boils and thickens. Simmer 3 minutes. Remove from heat and stir parmesan and mustard through. Season to taste. Keep warm.
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