| 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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