What is the base of lobster béchamel sauce?

Lobster béchamel sauce is built upon a base known as béchamel, which is one of the classic mother sauces in French cuisine. This base sauce is made using a roux of equal parts flour and butter, combined with milk to create a creamy texture. Thus, the foundation of a lobster béchamel sauce is indeed a white cream sauce. It serves as a rich and creamy complement to the lobster, enhancing the overall flavor profile while providing a luxurious texture.

In culinary terms, béchamel acts as a blank canvas that can easily absorb additional flavors, such as the essence of lobster, making it a popular choice for seafood dishes. The incorporation of lobster into the béchamel not only adds flavor but also makes the sauce more complex and enjoyable to serve over pasta or other dishes.