| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Appetizers, Seafood |
6 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 1 |
|
Med. onion, grated |
| 2 |
ts |
Dried mustard |
| 1 |
|
Dash Tabasco sauce |
| 1 |
|
Juice of 1 lemon |
| 8 |
|
Lobster tails OR; |
| 1 |
lb |
Lump crabmeat |
| 4 |
tb |
Flour, heaping |
| 2 |
c |
Milk |
| 2 |
ts |
Salt |
| 1/4 |
c |
Sherry |
| 2 |
tb |
Parmesan cheese |
INSTRUCTIONS
Deviled Rock Lobster or Crab
Servings: 6
This recipe is equally good with lump crabmeat, or using the frozen
lobster tails; whichever is available. Melt butter, add onion which has
been grated along with onion juice. Cook a few minutes until onion is
tender. Add dried mustard, salt, then flour. Slowly add milk and make
your cream sauce. Allow your sauce to thicken, stirring constantly, and
then add all the other ingredients. Serve this in flaky pastry shells.
This will serve six.
"Talk About Good" Published by the Junior League of Lafayette, LA.
Submitted by Mrs. Robert A. Chenoweth.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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