Massachusetts ~ Lobster Mornay Sauce

Massachusetts is known for its Boston baked beans, Boston cream pie, cranberries, and seafood.  I wanted to try something new, which ruled out baked beans and Boston cream pie.  Cranberries feel like Christmas to me.  That left seafood!  Kylen didn't want to make clam chowder (my first choice), but he was up for trying this lobster recipe.  We didn't regret it!  Delicious!!!

Lobster Mornay Sauce
Makes enough for 3 adults to have seconds. We served it over white rice.

4 tbsp butter, divided

1/2 onion, chopped
3 fresh button mushrooms, chopped
3 cloves garlic, minced
1 pound lobster meat, diced (used imitation)
1/4 cup flour
1 cup chicken broth
1 cup heavy cream
1/2 tsp pepper
1/2 cup freshly grated Parmesan cheese (bought it already grated)
Dash of cayenne pepper

Melt 2 tbsp butter in a saucepan over medium heat.  Cook and stir onions and mushrooms in the butter until tender.  Stir in minced garlic and cook a few minutes.  Mix in lobster meat; heat through. (If using fresh lobster, cook until opaque.)  Remove mushrooms/onions/lobster from saucepan and set aside.

Reduce heat to low.  Melt 2 tbsp butter in pan.  Stir in flour and cook approximately 2 minutes; stir in broth, cream, and pepper. Simmer 5 to 10 minutes, or until thickened.

Stir lobster mixture and Parmesan cheese into sauce. Heat 5 minutes.