Lobster Mornay

Recipe Rating:
 1 Rating
Serves: 2 to 4 servings
Prep Time:
Cook Time:
Cooking Method: Stove Top

Ingredients

2 1 pound each whole lobsters, cooked and halved lengthwise, cleaned
1/2 c butter
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
garnish with panko bread crumbs and drizzle with lemon juice

The Cook

Pat Duran Recipe
x1
Well Seasoned
Las Vegas, NV (pop. 583,756)
kitchenchatter
Member Since Aug 2011
Pat's notes for this recipe:
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..
Make it Your Way...

Personalize This

Directions

1
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.
2
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.
3
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.
4
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
Comments

1-5 of 14 comments

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user Laura Spencer-Whitacre fuddbubbles - Apr 5, 2013
Yummy Miss Pat. xoxoxox is it warm there yet? laura
user 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.
user 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..

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