| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
Colombian |
Seafood |
6 |
Servings |
INGREDIENTS
| 3 |
T |
Flour |
| 3 |
T |
Butter |
| 3 |
c |
Warm milk |
| 1/2 |
t |
Salt |
| 1 |
c |
approximately cooked lobst |
| 1 |
c |
Cracker crumbs, fine |
| 1 |
|
Juice of 1 lemon |
| 1 |
t |
Worchestershire sauce* |
| 1 |
T |
Minced parsley |
| 2 |
|
Egg yolks, mixed lightly |
| 2 |
T |
Butter |
| 1/4 |
c |
Cream |
INSTRUCTIONS
Mix flour, 3 T butter in sautee pan; add milk, stirring, to make white
sauce. Add salt, bring to light boil, remove from heat. Mix in lobster
(can be fresh or canned). Line baking dish with cracker crumbs
(reserve about 1 T), spread 1/2 the lobster mixture on crumbs. To the
rest add all other ingredients, mix, and spread in same dish. Bake in
oven until warm (about 15 minutes). Serve in casserole dish garnished
with asparagus and lemon strips. This mixture can also be served in
pastry shells. *"Salsa negra" - I'm not sure what this is. (This
recipe is translated from a Colombian cook book, sent to me in Spanish
by Barb Day and translated by me, Heather near L.A. 'u' Buen
provecho! From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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