Great base! I made this for my boyfriend's birthday. His parent's came and it really made an awesome impression. A few things I changed: I doubled all the sauce ingredients. I was feeding 5 people who like large portions and leftovers. Instead of double lobster, I got a half pound of bay scallops and some lump crab (bout a half cup). I split the butter, using half in the sauté and half in the sauce after the seafood was taken out, omitted the mushrooms (onions and garlic instead)and cooked the scallops in it for 45 seconds before adding the lobster. Once they looked not-quite-done, I pulled them out of the pan and into a bowl with foil over it. Very hard to resist snacking on those tasty chunks. Into the pan went the rest of the butter, half and half (its what I had) and the chicken broth (subbed a little sherry as suggested by another reviewer) I whisked the flour into the broth first, another suggestion, and I don't recommend this method. Cook the flour in the butter or use cornstarch. I added a lot of seasoning: thyme, nutmeg, cayenne, salt and white pepper. After the seafood went back in, I added fresh parsley and some lemon zest along with the cheese. Served with rosemary cheddar bay biscuits, it was a home run!
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Great base! I made this for my boyfriend's birthday. His parent's came and it really made an...