Broccoli and Lobster Mornay

Name: Broccoli and Lobster Mornay
Yield: 4 to 6 Servings
Ingredients: 1 bunch of broccoli (1½ pounds) or 1 package (10 ounces) frozen broccoli; 1 pound cooked lobster meat; ¼ cup grated Parmesan cheese Buttered soft fresh bread crumbs; 1 cup milk; ¼ cup butter; 1 cup heavy cream; 5 tablespoons all-purpose flour; 1 cup grated Gruyére or sharp Cheddar cheese; Salt and freshly ground black pepper; 2 tablespoons dry sherry

Preparation info

4 to 6
Servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 bunch of broccoli (1½ pounds) or 1 package (10

Starter
Side dish
Pescatarian

Method

Cook the broccoli until it is just done; do not overcook. Separate it into flowerets. Cut the lobster meat into bite-size chunks.
Preheat oven to hot (400°F.).
Heat the butter in a saucepan and blend in the flour with a w