Reviewed: Oct. 25, 2009

This was a great recipe. VERY easy and tasty. I used langostino and it was delish! Next time I am going to try using 1/2 & 1/2 (less fat) and add some garlic. My family gave this recipe rave reviews!

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clmickelson

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Reviewed: Jun. 1, 2009

I didn't think this was very good at all, it definitely was very bland. I added garlic but it wasn't enough. A waste of good lobster, hmmm. I recommend adding garlic, maybe some spice to kick it up. If I ever try this again I would add some marinara and make it a pink sauce to give it some extra flavor. Very disappointed, if you try this recipe definitely add, add, add, your favorite seasonings, I usually do that but wanted to follow the recipe. By the way I would suggest squeezing some lemon juice in when sauting the lobster to bring out the flavor, I forgot to do that. On a last note, if you payed a lot for your lobster, I would not try this recipe as is. Luckily I got my lobster on sale. Good Luck!!!

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KCCOSTA

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Reviewed: Apr. 2, 2009

Very disappointed with this recipe. This picture made it look so tempting, but the outcome was lacking taste. Even my husband who is not a picky eater said it lacked something. Sorry, will not make again.

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Cora

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Reviewed: Mar. 9, 2008

Delicious! Would be really good with about 1/4 cup of the sauce being white wine, I think. But made exactly as written it's very good.

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Joc

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2008

This is ok, but i think i need to sift the flour before adding, had a lot of clumps. Also, I don't really like mushrooms. Would make it again though.

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Kristy

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Reviewed: Nov. 4, 2007

I prepared the dish for dinner at my wedding anniversary. It was good but I would like the lobster flavour to be more overwhelming. In conclusion, the sauce by itself was very tasty, that any kind of shellfish or even poultry used would be good.

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constantina

Cooking Level: Intermediate

Living In: Xanthi, East Macedonia And Thrace, Greece

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Reviewed: Apr. 2, 2007

I made this for my daughter's birthday on 4/1/07. It was great! I added shrimp, scallops and broccoli. My family loved it. It will probably be her traditional birthday meal from now on....Thanks...Mary

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Mary M.

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Reviewed: Mar. 18, 2007

This is an excellent sauce for seafood pasta. Just add some salt when you cook it and it is perfect. I used shrimp, crab meat and scallops in place of the lobster.

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priou

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Reviewed: Feb. 28, 2007

I absolutely loved this recipe. Very easy to make and very fast too. I'd recommend this to those who like italian food. The sauce is similer to the Alfredo sauce!

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OGINOC

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Reviewed: Dec. 3, 2006

I've made this sauce many times and each time it turns out great. To the other folks that said it had no taste and they had to throw it out, maybe you should try seasoning the food. As Emeril would say "I don't know where you buy your food, but mine doesn't come seasoned." Sometimes you have to adjust a recipe for your own taste buds.

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valkuy

Cooking Level: Expert

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Reviewed: Nov. 23, 2006

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!

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terrimost

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Reviewed: Sep. 13, 2006

I thought this was very good. I did add a little garlic and I used shrimp, scallops, and lobster. For some reason I had to cook it much longer and the sauce never did really get thick.

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msawyer3

Cooking Level: Intermediate

Home Town: Orangeburg, South Carolina, USA

Living In: Chapin, South Carolina, USA

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Reviewed: May 15, 2006

I was so disappointed in this recipe after reading all the great reviews. I followed the recipe exactly with exception to adding a bit of onion and garlic (sauteed with the mushrooms) and in the end, we all thought this dish was very bland. I used Parmagiana Reggiana straight from Italy and all the best ingredients I could find - yet the flavour was really lacking. We won't be making this dish again I'm afraid.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jan. 5, 2006

What a wonderful recipe. I used milk and the juice from my frozen canned lobster.Served it on puff pastry shell. So good and so easy to prepare Thank you.

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RITACA

Cooking Level: Expert

Home Town: Sudbury, Ontario, Canada

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Reviewed: Dec. 30, 2005

Lobster Mornay...how do I love thee...I can't even begin to count the ways. Made this with leftover lobster tails that I minced. The flavor was out of this world. Wasn't too salty for me and my wife. It actually tasted like it was from a restaurant. Used freshly grated parmesan and I think that made a big difference. Only complaint was that the lobster and mushrooms didn't cling to the pasta that well. Minced lobster & diced mushrooms next time. And I'll save some of the parmesan to add after the sauce is added to the pasta. A definite keeper to be added to my seafood recipes. Will try adding shrimp, scallops, and other seafood to this recipe.

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JOHNMONIHAN

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2005

I have made the recipe two times. One time was just for my husband and kids, the second was for my in-laws, husband, kids, nieces, nephew, and their parents. They all absolutely loved it! I plan on fixing it tonight for my family.

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Stormy

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Reviewed: Oct. 30, 2005

I have to be honest, but I followed this recipe exactly, just added a little shrimp along w/ the lobster, and we had to throw it out and order the diner. Just the creamy sauce didn't agree w/ the lobster and the shrimp.

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JACKIERO19

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Reviewed: Oct. 23, 2005

We really enjoyed this! I usually prepare pasta with tomatoe base or blush sauces, but was in the mood for something different tonight. This was wonderful! I prepared with shrimp and bay scallops, and added a splash of sherry to the seafood/mushroom mix. Add LOTS of pepper and a dash of salt to the white sauce. I also added blanched asparagus pieces to the mix. Thanks, Wendy!

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 7, 2005

OMG - this was amazing! I used shrimp, scallops and imitation crab. I also added minced garlic and a little salt.

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D_FISH

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Reviewed: Aug. 7, 2005

Oh my goodness! How can you be so delicious, lobster mornay? This recipe definitely deserves more praise... of course it is in need of some minor adjustment. Adding salt to taste was a wonderful suggestion. Minced garlic to your liking. And for preserving the whiteness of the end result, you'll want to use good quality butter for the beurre manie. Because the flavor of the lobster is in the butter to which you are adding the broth, cream, and pepper, you don't want to pour that out! You'll want to keep the butter... just make sure to clean your mushrooms and to not overcook them, which causes the butter to become discolored.

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swimblue

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