| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Vegetables, Dairy |
|
Seafood, Soups |
8 |
Cups |
INGREDIENTS
| 4 |
|
Frozen rock lobster tails, weighing abt 8 ounces ea |
| 3 |
c |
;Water |
| 1 |
tb |
Chicken seasoned stock base |
| 1 |
tb |
Onion flakes |
| 6 |
|
Coriander seeds |
| 1 |
|
Bay leaf |
| 1 |
tb |
Vegetable flakes |
| 3 |
|
Peppercorns |
| 5 |
tb |
Butter |
| 5 |
tb |
Flour |
| 1 |
ts |
Bon Appetit seasoning |
| 1 |
ts |
Salt |
| 3 |
c |
Milk |
| 1 |
c |
Cream, light |
|
|
Source: Spices of the World Cookbook by McCormick |
|
|
Shared by: Sharon Stevens |
|
|
Fidonet HOME_COOKING echo |
INSTRUCTIONS
Bring enough water to a boil to cover lobster tails; add 1 tsp salt to each
1 quart of water. Drop frozen lobster tails into water and boil 11 minutes
(or 3 minutes plus the weight of the largest lobster tail) Remove meat from
lobster shells and dice. Set aside. Crush shells and put in saucepan. Add
the 3 cups water, seasoned stock base, onion flakes, coriander seed, bay
leaf, vegetable flakes and peppercorns. Simmer 30 minutes; strain. Melt
butter; stir in flour, bon appetit and salt. Cook until bubbly. Remove from
heat and add milk. Simmer over low heat, stirring constantly, until
thickened. Stir in lobster stock, lobster meat and cream. Do not allow it
to boil. Serve piping hot.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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