Broccoli and Lobster Mornay

Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 bunch of broccoli ( pounds) or 1 package (10 ounces) frozen broccoli
  • 1 pound cooked lobster meat
  • ¼ cup butter
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1 cup grated Gruyére or sharp Cheddar cheese
  • Salt and freshly ground black pepper
  • 2 tablespoons dry sherry
  • ¼ cup grated Parmesan cheese Buttered soft fresh bread crumbs


    1. Cook the broccoli until it is just done; do not overcook. Separate it into flowerets. Cut the lobster meat into bite-size chunks.

    2. Preheat oven to hot (400°F.).

    3. Heat the butter in a saucepan and blend in the flour with a wire whisk. Meanwhile, bring the milk and cream to a boil and add all at once to the butter-flour mixture, stirring vigorously with the whisk. When the mixture is thickened and smooth, stir in the Gruyére cheese. When it melts, season with salt and pepper to taste. Add the sherry.

    4. Arrange the broccoli and lobster in a baking dish and pour the sauce over them. Sprinkle with Parmesan cheese and bread crumbs. Bake for ten to twenty minutes, until the sauce bubbles and the crumbs are lightly browned.