| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
New Jersey |
Seafood, Holidays |
4 |
Servings |
INGREDIENTS
| 8 |
|
Frozen lobster tails, defrosted |
| 5 |
tb |
Butter or margarine |
| 4 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Paprika |
|
|
Cayenne to taste |
| 2 |
c |
Light cream |
| 2 |
tb |
Lemon juice |
| 1/4 |
c |
Cracker crumbs |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Cook lobster tails in boiling salted water until pink and tender or as
package directs. Drain. With scissors, cut meat away from the shells and
dice. Rinse the shells and set aside.
Saute the lobster meat in 4 tbsp. butter in large frying pan for 2-3
minutes. Remove the lobster from the pan. Blend in the flour, salt,
paprika, and cayenne and cook for 1-2 minutes.
In a separate pan, heat the cream and then add to the flour mixture,
stirring constantly, until mixture thickens and boils 1 minute. Stir in the
lemon juice. Add lobster.
Spoon filling into the lobster shells. Mix together the cracker crumbs,
cheese, and remaining tbsp. butter and sprinkle this mixture over the
lobster. Bake at 450°F for 10 minutes, or until top is golden. Yield: 4
servings. Typed in MMFormat by cjhartlin@msn.com Source: The Jr. League
of Elizabeth-Plainfield, New Jersey (The Eastern Jr. League Cookbook)
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Apr 10, 1998
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