| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
|
(9-oz) lobster tails; removed from shells |
|
|
Melted butter or margarine |
| 1/4 |
c |
Butter or margarine |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Cayenne pepper |
| 1 1/2 |
c |
Light cream or milk |
| 2 |
|
Egg yolks |
| 1/4 |
c |
Sherry or dry white wine |
| 1 |
ts |
Lemon juice |
INSTRUCTIONS
From: gemini@synapse.net (Georgette & Dave Burnside)
Date: Sat, 10 Feb 1996 05:37:17 GMT
1. Place lobster tails in a shallow, heat-resistant, non-metallic baking
dish and brush liberally with melted butter.
2. Heat, covered, in Microwave Oven 4 minutes or until tender. Cut lobster
into bite-sized pieces. Set aside.
3. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole melt the
1/4 cup butter in Microwave Oven 30 seconds.
4. Blend in flour, salt and cayenne.
5. In a small bowl, beat cream and egg yolks until well blended.
6. Gradually stir cream mixture into flour mixture until smooth.
7. Heat, covered, in Microwave Oven 5 minutes or until sauce thickens. Stir
occasionally.
8. Stir in lemon juice, lobster pieces and wine. If necessary, return to
Microwave Oven 1 to 2 minutes or until heated through.
9. Serve over rice or toast points. Variation: If desired, shrimp,
scallops, crabmeat or any combination of these may be substituted for
lobster.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
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