Lobster Mornay

Pat Duran Recipe

By Pat Duran kitchenchatter

2 to 4 servings
10 Min
15 Min
Stove Top

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 though....
He served this with potato wedges and a mixed green salad. I served it with lemon rice with pineapple and corn casserole.
This is a very easy recipe and will have you wanting seconds..

pinch tips: How to Cream Butter & Sugar


1 pound each whole lobsters, cooked and halved lengthwise, cleaned
1/2 c
1/4 c
all purpose flour
2 tsp
dijon mustard
1 dash(es)
ground cloves
1/4 tsp
onion powder
1/3 c
dry white wine
1 2/3 c
warm milk
1/2 c
coarsely grated cheddar cheese
salt and white pepper to taste
2 Tbsp
finely chopped fresh chives
with panko bread crumbs and drizzle with lemon juice

Directions Step-By-Step

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.
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.
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.
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.Lemon Rice with Pineapple and Corn

About this Recipe

Course/Dish: Fish, Other Main Dishes, Seafood
Main Ingredient: Seafood
Regional Style: Caribbean
Other Tags: Quick & Easy, Heirloom

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Laura Spencer-Whitacre fuddnbubbles
Apr 5, 2013
Yummy Miss Pat. xoxoxox is it warm there yet? laura
Maria * WWCook1
Apr 5, 2013
Oh Pat another beautiful dish. My family loves all kind of seafood. Pinched to make soon. Thanks for posting my friend.
Pat Duran kitchenchatter
Apr 6, 2013
It's getting warm Laura ,in the 80^ mark now. Thanks for looking this recipe over.

Thanks for your reply Maria, and for sharing with your groups.
This sauce is great inside crepes too or spooned in timbale shells or over garlic toast or over pasta..
Apr 6, 2013 - Pat Duran shared a photo of this recipe. View photo
Laura Spencer-Whitacre fuddnbubbles
Apr 6, 2013
crepes, I love crepes, and then with Lobster, I am in heaven. love you miss Pat, you have such wonderful ideas. oxxoxoxo xoxoxoxo
Pat Duran kitchenchatter
Apr 6, 2013
You are a charmer Laura, thanks...oooooooxxxxxx
Becky Graves BeckyG1
Jan 17, 2014
Do you have a recipe for the Lemon Rice With Pineapple you mentioned above?
Pat Duran kitchenchatter
Jan 17, 2014
Thanks for asking Becky- I will post it today.--very easy recipe too.
Jan 17, 2014 - Pat Duran shared this recipe with discussion groups: Give Thanks for THANKSGIVING Tea with Laura These are a few of my favorite things.
Becky Graves BeckyG1
Jan 17, 2014
Thanks, Pat!