INGREDIENTS

INSTRUCTIONS

To make the sauce, melt the tablespoon of butter in a heavy saucepan over
low heat. Add the flour and cook for 3 minutes, stirring constantly. Do not
brown. Remove from the heat and add the simmering milk all at once,
stirring constantly with a wire whisk. Put the sauce back on low heat. Stir
in the mustard and cook over low heat for 20 minutes, stirring
occasionally. If you wish a thicker sauce, cook it a little longer. Set
aside.
Melt the teaspoon of butter in a skillet. Add the sliced mushrooms and cook
over medium heat, stirring frequently, until tender. Set aside. Steam the
lobster tails just until the shells turn bright red and the meat turns from
translucent to opaque. Remove from the steamer and split each tail in half.
Remove the meat from the shells, reserving the shells to use later for
presentation. Cut the cooked meat into cubes; you will have about 2 cups.
Add the cubed lobster and the mushrooms to the sauce and mix well.
Preheat the broiler. Arrange the reserved shells on a baking sheet and fill
each shell with the lobster mixture. Sprinkle 1 tablespoon of the shredded
Parmesan cheese over the top of each serving. Place under the preheated
broiler for about 3 minutes, or until lightly browned.
Reprinted in The Sacramento Bee January 7, 1998
NOTES : For a more economical dish, try this recipe with other seafood,
such as scallops, and serve it in au gratin dishes.
Recipe by: The Sacramento Bee
Posted to recipelu-digest Volume 01 Number 544 by Crane Walden
<cranew@foothill.net> on Jan 17, 1998

A Message from our Provider:

“Have you kept your promise to God?”