Lobster Mornay Sauce Recipe - Allrecipes.com
Lobster Mornay Sauce Recipe
  • READY IN 30 mins

Lobster Mornay Sauce

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2003

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. Otherwise, this is a terrific recipe!

Most Helpful Critical Review
Dec 13, 2010

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

Jun 25, 2004

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 with a new recipe. I also added just a little bit of gouda cheese, to thicken and give a little bit more flavor. I served over pasta and it was great. Thanks for the post...delicious.

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!

Aug 07, 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.

Dec 03, 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.

Sep 24, 2003

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 tasted great. I cut the recipe in half and it made plenty for 2 people. I used fat free 1/2 and 1/2 and it was still rich and thick.

Dec 21, 2009

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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


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  • Calories
  • 487 kcal
  • 24%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 229 mg
  • 76%
  • Fat
  • 37.6 g
  • 58%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 594 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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