Easy Lobster Mornay Sauce

    30 minutes

    This is a delicious seafood sauce for serving over rice or pasta. If you can't find lobster it works equally well with crab or prawns.

    207 people made this

    Serves: 4 

    • 65g butter
    • 1 cup sliced fresh mushrooms
    • 500g lobster meat, diced
    • 1/4 cup (30g) plain flour
    • 1 cup (250ml) chicken stock
    • 1 cup (250ml) heavy cream
    • 1/2 teaspoon pepper
    • 1/2 cup freshly grated Parmesan cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. 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.
    2. Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken stock, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
    3. Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (81)


    My partner and I tried this last night, using shrimp. We truly enjoyed it! One thing I think I would modify in the recipe is to call for baby bella mushrooms - the little portabellas - sliced. Otherwise, this is a terrific recipe!  -  28 Nov 2001  (Review from Allrecipes USA and Canada)


    I really liked how this one turned out. I did change a few things though. I omitted the mushrooms because I didn't have any on hand. I also used imitation crab meat...thought it was safer with a new recipe. I also added just a little bit of gouda cheese, to thicken and give a little bit more flavor. I served over pasta and it was great. Thanks for the post...delicious.  -  25 Jun 2004  (Review from Allrecipes USA and Canada)


    This is so good and so easy! I used shrimp and scallops for mine. I also made 2 batches , one exactly as written and the other with fat free cream and fat free I cant believe its butter ( the liquid one , I just took the cap off and poured it in ) and light parmesan cheese ... I had my family try both , and they couldnt tell the difference Its so good either way!  -  23 Nov 2006  (Review from Allrecipes USA and Canada)