Sunday, October 18, 2015
LOBSTER MORNAY SAUCE
1/2 cup butter
2 cup sliced fresh mushrooms
1 kg g lobster meat, diced
1/2 cup all-purpose flour
2 cup chicken broth
2 cup heavy cream
1 teaspoon pepper
1 cup freshly grated Parmesan cheese
Melt the butter in a 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.
Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking for other 5 minutes.
Serve over rice or pasta.