| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Fsd, Seafood | 20 | Servings | |
INGREDIENTS
| 16 | oz | Mushroom, sliced fine |
| 1 | lg | Onion, diced fine |
| 2 | ts | Minced garlic |
| 2 | oz | Olive oil |
| 12 | oz | Sherry |
| 6 | lb | Lobster meat, chunked, raw |
| 1/2 | tb | Dry mustard |
| 1 1/2 | tb | Chervil |
| 1 1/2 | ga | Half and half |
| 10 | oz | Butter |
| 10 | oz | Flour |
INSTRUCTIONS
Use Butter and flour to make a roux. Set aside. In a large pot, gently saute in the olive oil, onions, mushrooms and garlic until muchrooms start to lose liquid. Add Sherry, mustard and chervil and lobster and bring to a boil Strain out solids, reserving; reduce liquid by half. Add cream, whip in roux, bring to a boil and simmer 10 mins. Add solids to sauce and incorporate. Season to taste Serve in a vol-auvent (puff pastry case) NOTES : Food Service Director, 4/15/97 Recipe by: U.S. Life Company (Neptune, NJ) Posted to MC-Recipe Digest V1 #613 by Thomas Vath <tgvath@airmail.net> on May 16, 97
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