Lobster Mornay sauce is an indulgent and creamy French-inspired dish that elevates lobster with a rich, cheesy béchamel sauce. This decadent sauce, made with butter, flour, milk, and cheese, adds a luxurious texture and flavor to the tender lobster meat. Perfect for special occasions, Lobster Mornay is often served over baked seafood, as a topping for pasta, or as a filling for vol-au-vents. Its rich and velvety taste makes it a true gourmet delight.
Lobster Mornay Sauce Recipe
Ingredients:
- 1½ cups cooked lobster meat, chopped
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup grated Gruyère or Swiss cheese
- 2 tbsp grated Parmesan cheese
- Salt and pepper, to taste
- Pinch of cayenne pepper (optional)
- 1 tbsp dry white wine (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes to create a roux.
- Gradually add the milk, whisking constantly to avoid lumps, until the mixture thickens into a smooth béchamel sauce.
- Stir in the heavy cream, Gruyère cheese, and Parmesan cheese, continuing to whisk until the cheese is fully melted and the sauce is smooth.
- Season with salt, pepper, and a pinch of cayenne pepper for a slight kick, and add the white wine if using. Let the sauce simmer for 2-3 minutes to develop flavor.
- Fold in the chopped lobster meat and gently heat it through, making sure not to overcook the lobster.
- Remove from heat and garnish with fresh parsley before serving.
Lobster Mornay sauce is perfect over pasta, as a topping for baked seafood, or served in individual ramekins for a sophisticated appetizer.
