The greatest fruit dip you’ve ever had, without a doubt. It’s fluffy and light, but most importantly, it tastes delicious. Suitable for all fruits!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup butter
- 1 cup sliced fresh mushrooms
- 1 pound lobster meat, diced
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ teaspoon pepper
- ½ cup freshly grated Parmesan cheese
Instructions
- Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
- Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
- Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.
Nutrition Facts
| Calories | 487 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 229 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 23 g |
| Sodium | 594 mg |
| Sugars | 1 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make. Fantastic flavor. Used imitation seafood but made a simple and very good dinner.
Great, actually too great! We made it with homemade fettuccine and added just a touch of added fresh shredded parmigiana. Definitely a comfort food on a winter day.
We really enjoyed this tonight. Easy preparation and nice flavor. This sauce will be good with other seafood and chicken too, we think. Will definitely make again!
I really dislike giving a bad review but this wasn’t for us. I used top quality ingredients, imported cheese and cremini mushrooms. I even threw the shells into the skillet while cooking the mushrooms to give it some extra flavour but it’s bland and needs something to kick it up, a little wine, lemon juice and perhaps some red pepper flakes or garlic?
My husband said this was the best seafood sauce I’ve ever made!!! Creamy, buttery, delicious. The changes I made, only because I used what I had in my fridg & freezer, NOT because I didn’t like your suggestions because I WILL make again: 1) I doubled the recipe because we like lots, not just a drizzle 2) used fresh scallops and shrimp in the sauce instead of the namesake Lobster 3) had Striped Pangasius (Swai) Fillets instead of Salmon, 3) used grated 3 Cheese (Asiago, Romano, Parmesan) & 4) used Unsalted Chicken Stock rather than broth. Will use this for so many dishes. Thank you Thank you
Bomb with my mash potato/tilliapia remix
I’ve made this twice and one was amazing and once was pretty meh. I think it all came down to the quality of the lobster meat really. I sub veggie broth in for the chicken as I’m pescatarian and it’s still good.
Wonderful, we lived it. I think I will use a little less flour next time , it seemed ok thick.
Next time I will thin out the cream or add more chicken broth so as not to have such a thick consistency. I added Trade Winds Spice Blend which is a local product to enhance seafood from The Halifax Spice Company in Nova Scotia. Of course I increased the amount of mushrooms and lobster. Delish. Will be serving it at my next dinner party.
Made this with shrimp. Sauce was wonderful but shrimp was bland remade it and sautéed the shrimp with garlic and shallots then added the amount of butter called for. Used shredded Parmesan rather than graded.
Added shrimp and red pepper flakes. Amazing
I substituted fat free half and half for the heavy cream and canned mushrooms for fresh because I didn’t have fresh on hand. The texture was wonderful but the flavor needed something else. I’m thinking lemon juice or white wine and a little salt. Easy recipe, will definitely make it again with modifications!
So far this is my favorite recipe on this site.. I have tried making several variations of it.. . Try using Gouda cheese mixed with mozzarella cheese….. When you find your perfect blend you can try mixing seafood in such as scallops and lobster meat… This is also good with chicken meatballs as the meat for the dish.. absolutely love this dish with a passion !!
I was impressed at the amount of lobster flavor In this pasta, of course I made some modifications. I added equal amounts of Maine Lobster tail meat and Patagonia Scallops to this. I did sauté several minced garlic cloves in butter with baby Bella mushrooms. Added old bay seasoning and followed the rest of the directions. For the chicken broth I used “better than bouillon roasted chicken base”. I felt that it was flavorful enough the emit the cheese but did add some anyways. I also increased the sauce and mixed it with Spaghetti pasta. So yummy I am making it again today.
Deliciously rich and amazing! My husband had 4 helpings. I used 2 4-oz lobster tails and 1/2 lb of shrimp. I added minced garlic before adding the mushrooms and used 1/2 cup of dry white wine and 1/2 cup of chicken broth.
We left out the flour since we didn’t need it to thicken the sauce. We used chunked lobster meat, sea scallops and shrimp. It turned out wonderfully to make a seafood pasta! We’ll be making this again and again.
wonderful stuff. I did add mushrooms.
It was a wonderful Valentine’s Dinner for the wife. We both loved it. Very easy.
Really delicious, and easy to make. One suggestion is to mix the flour with some cool liquid, before mixing it in to the hot butter/lobster/mushroom liquid, after removing the lightly cooked mushrooms and lobster. This way, you won’t get any lumps in the sauce. It was rich, and delectable, and a great way to use a large frozen lobster tail, to make dinner for two.
Great recipe and easy!
Made it for JG and Sylvie. Multiplied the recipe by x 1.5 to have more sauce and be able to add more lobster. Added fresh garlic. It was absolutely wonderful.