| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Main, Dishes | 1 | Servings | ||
INGREDIENTS
| 1 | sm | Rock lobster tail per person , ( if useing crab or shrimp see note) |
| 4 | c | Water |
| 1 | lg | Onion, thinly sliced |
| 2 | Carrots, chopped | |
| 2 | Stalks celery, chopped | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | c | Flour |
| 1 1/2 | c | Half and half |
| 1/2 | lb | Fresh mushrooms, sliced |
| 3 | tb | Butter |
| 1 | Split dry champagne |
INSTRUCTIONS
1. Place seafood in a Duch oven or large saucepan add water , onion ,carrots ,celery,salt and pepper 2. Heat to boiling. Reduce heat to low: cover and simmer gently 1 hour until lobster shell is pink 3. Remove lobster from pot remove shell. Cut into 1 inch piecies . Strain broth , return to heat and reduce to 1 1/2 cups. 4. Blend flour with 1/2 cup half and half . Gradually add to broth and stir until smooth, add remaining half and half . Cook stirring cinstantly until cream sauce boils and thickens 5. Saute mushrooms in butter until tender 6. Gently stir in mushrooms, seafood and champagne 7. Simmer 1 hour, serve over toast cutouts.Well like this over Fettuccine noodles NOTE: if useing crabmeat, or shrimp , add 2 cups of clam juice, plus 2 cup of water instead of 4 cups water,reduce simmer time to 1/2 hour : Also I've used white wine in a pinch and everyone really liked it. Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Neva45@aol.com on Thu, 16 Jan 1997.
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