| 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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