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Lobster Mornay Sauce

Reviewed: Feb. 15, 2003
I halved this recipe, which made two very generous portions. I also used baby portobello mushrooms, as another reviewer suggested. It was extremely simple and extremely rich and amazing. One of those simple but very impressive dishes. Serve with good pasta, preferably homemade. Also - one other addition I made was a nice grinding of fresh nutmeg - gave it that added dimension.
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