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Lobster Mornay Sauce

Lobster Mornay Sauce


"This recipe is very simple to make, and you can substitute crab or shrimp for the lobster. I use all three when we are craving seafood. Serve over rice or pasta."
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30 m servings 487 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 37.6 g
  • 58%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 594 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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 broth, 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.

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Read all reviews 71
  1. 79 Ratings

Most helpful positive review

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....

Most helpful critical review

I was the only one our 6 who ate this and I only ate it because I made it. The sauce was bland.

Most helpful
Most positive
Least positive

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....

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 wit...

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 l...

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 wonder...

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 wo...

This recipe was really good. The only problem I had with it was the appearance of the sauce after it was cooked. It turned out a brownish black color and didn't look very appetizing, but it ta...

Absolutely decadent, wonderful and rich! I added garlic and crushed red pepper to the sautee'ing process. I used 1/2 and 1/2 in place of heavy cream. YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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....Th...

delish!! velvety taste, restaurant quality.. I did add minced garlic and a little more heavy cream to make more sauce. soooo good!

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