| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Vegetables |
Chinese |
Loo, Shellfish |
4 |
Servings |
INGREDIENTS
| 11 |
ts |
Butter |
| 2 |
ts |
Flour |
| 11 |
oz |
Lobster meat, in dice |
| 4 |
oz |
Heavy cream |
| 6 |
oz |
Stock (fish or meat or even vegetable) |
|
|
Salt, white pepper, |
|
|
Paprika, cayenne, |
|
|
Tabasco, and/or |
|
|
Celery salt |
| 2 |
tb |
Sherry |
| 1 1/2 |
c |
White bread crumbs |
INSTRUCTIONS
Melt 2 t butter and add the flour. Heat a few seconds over medium
heat and add the lobster. Stir in cream and stock. Simmer, stirring
constantly, for 10 min. Season to taste with the seasonings in any
combination you wish. Remove the lobster mixture to a casserole or
individual ovenproof serving dishes and keep warm. In the cooking
pan, add the sherry and the remaining 3 T butter. When butter is
melted, stir in the breadcrumbs. Distribute the crumb-butter mixture
over the lobster in the casserole(s). Bake in preheated 400 oven for
5 min or broil until crumbs are brown.
From: Michael Loo
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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