| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(8oz ea) frozen rock |
|
|
Lobster |
|
|
Boiling salted water |
| 1/2 |
c |
Sliced celery |
| 1/4 |
c |
Butter |
| 1/3 |
c |
Flour |
| 2 |
c |
(1 pint) half & half |
| 1/4 |
c |
Sherry |
| 1/4 |
c |
Mayonnaise |
| 1 |
ts |
Aromatic bitters |
|
|
Salt & pepper |
| 6 |
sl |
Bread |
|
|
Soft butter |
INSTRUCTIONS
Drop frozen lobster into boiling salted water. When water reboils,
boil 2 minutes, then drain & drench with cold water. With scissors,
remove underside membrane & pull out meat in one piece; cut into 1/2"
crosswise slices. Saute' celery in butter until soft: stir in flour.
Gradually stir in 1/2 & 1/2, sherry, mayonnaise & bitters; cook over
low heat, stirring constantly until thick. Stir in lobster: add salt
& pepper. Reheat only until bubbly. Trim crusts from bread, butter &
toast until brown. Spoon Newburg over toast.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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