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Lobster Mornay Sauce
July 29, 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.

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