Best Seafood Mornay Recipe

Easy Lobster Mornay (The best homemade version)

WEBMar 10, 2021 · Chop the lobster meat into bite-size chunks. In a frypan, melt the butter over medium heat, then add garlic and sauté for 30 …

1. In a saucepan or frypan melt the butter on medium heat, add in the garlic and for a minute or until fragrant but do not let the garlic burn. Add in the flour, cook and stir quickly for a minute. Pour in the wine and half of the milk and stir quickly, add in the rest of the milk and continue to stir until the mixture looks smooth. Don't worry if it looks lumpy in the beginning as it will eventually smooth out, just keep stirring.
2. Add in the dijon mustard (if using), 1/4 cup of the shredded cheese and salt to the mixture, cook and stir until the cheese has melted. Taste the sauce and add more salt and pepper if needed.
3. Preheat the grill (broil) to high. Carefully remove the lobster flesh out off its shell and chop it into chunks. Add the lobster into the mornay sauce and gently mix until combined.
4. Spoon the lobster flesh and mornay sauce back into the shell and top it with the remaining cheese. Grill (broil) for 5 minutes or until cheese has melted into a golden brown colour. Garnish with chopped parsley.

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Shrimp and Scallops Mornay Recipe MyRecipes

WEBNov 17, 2010 · Step 3. Melt 4 tablespoons butter in Dutch oven over medium heat; add shrimp, and saute 3 to 5 minutes or just until shrimp …

1. Melt 6 tablespoons butter in a Dutch oven over low heat; add shallots, and sauté 1 minute. Increase heat to high. Add mushrooms and lemon juice, and cook, stirring constantly, until mushrooms are just tender. Transfer to a bowl.
2. Peel shrimp; devein, if desired.
3. Melt 4 tablespoons butter in Dutch oven over medium heat; add shrimp, and saute 3 to 5 minutes or just until shrimp turn pink. Add to mushroom mixture.
4. Bring scallops and half-and-half to a boil in a saucepan over medium-high heat. Reduce heat, and simmer, stirring often, 3 to 5 minutes or until scallops are opaque. Pour through a wire-mesh strainer into a small bowl; add scallops to mushroom mixture. Reserve half-and-half.

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