| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ravioli &, Fillings |
15 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Flour |
| 1 1/4 |
c |
Cream |
| 2 |
|
Whole lobster tails; minced |
| 1 |
tb |
Butter |
| 1/4 |
c |
Shallots; chopped |
INSTRUCTIONS
1. Sauce Bechamel - Melt 2 T butter and add flour, salt and pepper. Cook 2
or 3 minutes; whisking all the time. Add cream gradually, whisking to avoid
lumps until sauce thickens. Let simmer until reduced to 1 cup. Set aside to
cool.
2. Mince lobster meat. Saute shallots in 1 T butter until soft.
3. Mix together lobster meat, shallots and sauce to paste consistency. (Not
runny)
NOTES : Adapted from recipe given by Coleen Heller.
Recipe by: K.Johnson
Posted to recipelu-digest Volume 01 Number 533 by Kj375 <Kj375@aol.com> on
Jan 15, 1998
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