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Lobster Mornay Sauce

Reviewed: Jul. 25, 2005
After a wonderful weekend in Maine, I came home with two pounds of fresh cooked lobster. This was a fabulous way to use it. I added minced garlic, as others suggested and added a hearty splash of wine to the roux. Because my lobster was already cooked I added it at the end. I fed 3 hungry friends and they all raved. This is elegant, easy and sumptuous!
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