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Lobster Mornay Sauce
August 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.

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