| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Holidays, World |
4 |
Servings |
INGREDIENTS
| 2 |
|
Lobsters, 4 1/4 lbs each |
| 1 |
|
Small glass white wine |
| 1/2 |
pt |
Bechamel sauce |
| 1/2 |
pt |
Whipping cream |
|
|
Paprika |
|
|
Cayenne |
|
|
Pepper |
| 1 |
oz |
Butter |
|
|
Powdered mustard |
| 2 |
|
Chopped shallots |
| 3 |
oz |
Grated gruyere cheese |
|
|
Chopped parsley |
INSTRUCTIONS
Cook lobster in fish stock. Cut them in h alf, and break off the claws.
Remove all the meat from the claws and the bodies, and reserve the bodies
without spoiling the shells. Cut the meat into small dice size. Brown the
shallots lightly in butter, and add the white wine or sherry. Reduce this
to a quarter (heat??), then add the cream and the bechamel sauce, season
with salt, paprika and cayenne pepper to taste. Add chopped parsley and
reduce well, until it coats the spoon with which it has been stirred. Add
the meat to the sauce, and continue cooking for a minute or two. Remove
from the fire, and finish off with a little mustard powder and about 3 oz
of the grated cheese. Fill the shells with this mixture, sprinkle with
grated cheese, and glaze at great heat in the oven or under the broiler. Do
not serve lobster in cold shells. Glaze: 2 beaten eggs or 2 oz butter.
Siegfried Wiegard
St. Ann's Altar and Rosary Society, Kaneohe, HI, April 1972
Posted to MM-Recipes Digest by "Phillip Waters" <muddy@ibm.net> on Nov 7,
1998
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