t the mushrooms!) lobster-juices pot and boil
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
ater to boil then add lobster cook for 8-12mins depending
eserve for garnishing. Cut the lobster meat into 1/2 inch
t bottom shell of lobster tails using kitchen shears
Make white sauce by sauteing onion and mushrooms in butter until transparent.
Add flour, salt, pepper and paprika.
Add, slowly stirring until thickened, chicken broth and milk.
Stir in the egg yolk and cooked lobster.
Pour into 4 lobster tail shells, 4 scallop shells or a casserole.
Top with buttered bread crumbs flavored with 2 tablespoons Parmesan or 1/8 teaspoon oregano or 1/8 teaspoon sage.
Bake at 350\u00b0 until bread crumbs are brown, just a few minutes.
Cut the lobster in half lengthwise, and remove
Make cream sauce with butter, flour and cream.
Melt butter; add flour.
When smoothly blended, add cream and bring to a boil. Add mustard, salt and pepper.
Combine with lobster meat and mushrooms.
Fill individual shells or casserole with mixture. Sprinkle with grated cheese and brown under broiler flame.
side for stuffing.
Cut lobster into 1-inch pieces.
Heat oven to 450 degrees.
Saute onion and mushrooms in butter.
Blend in flour and seasonings.
Cook over low heat until bubbly.
Remove from heat and stir in cream, chicken broth and Worcestershire sauce. Bring to boil, stirring constantly.
Boil 1 minute. Add egg yolk, flavoring and lobster.
Place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs.
Bake 5 minutes.
Prepare cream sauce using egg shade for coloring.
Combine with all the above ingredients, except cheese, paprika, sherry wine and bread crumbs.
Fill the lobster shells with this mixture; sprinkle with mixture of cheese and bread crumbs.
Top with paprika for color.
Moisten tops with sherry wine.
Bake at 400\u00b0 for about 15 minutes, or until golden brown.
Makes 4 servings.
Heat oven to 450 degrees.
Saute onion and mushrooms in olive oil.
Blend in xanthan gum and seasonings.
Cook over low heat until bubbly.
Remove from heat and stir in milk, chicken broth and Worcestershire sauce.
Bring to boil, stirring constantly.
Boil 1 minute.
Add egg yolk, flavoring and lobster.
Place mixture in shell of lobster or individual baking dishes and sprinkle with 3 tablespoons fine buttered cracker or dry bread crumbs.
Bake 5 minutes.
Melt butter.
Stir in flour, salt and spices.
Stir in hot milk over low heat.
When sauce thickens, stir in cheese and cream until melted.
Add lobster.
Put in oven to heat through.
Place under broiler with bread crumbs on top and broil until golden. (Be careful not to burn.)
elt the butter, add the lobster and season with salt. Cook
Boil lobsters and remove meat.
Scald milk.
Melt butter in skillet and cook lobster meat 5 minutes.
Add flour, then milk and stir until blended.
Combine egg yolks with cream and bread crumbs. Add to lobster mixture and cook until thickened.
Add lemon juice, sherry and seasonings.
Fill lobster shells and place in baking pan.
If no shells, use shallow casserole.
Sprinkle Parmesan cheese on top and cook under broiler until bubbly and hot.
Serves 4 to 6.
n bottom of pan. Add lobster tails. Cover and steam for
Split the lobster in half. Remove the flesh and dice it.
Melt butter in a skillet.
Saute onion, red and green pepper.
Add the mushroom, mustard and salt.
Add lobster meat.
Slowly, stir in the cream. Simmer for about 10 minutes. Then stir frequently and set aside.
Wash lobster shell thoroughly.
Fill it with sauteed mixture.
Place in broiler pan and broil until bubbly.
Place in an oval platter. Garnish with tomato, red and green pepper, lemon wedges or cucumber slices, if desired.
Cut lobster in half; remove meat and break into small pieces. Cook mushrooms in 3 tablespoons butter; add paprika, mustard, parsley and sherry.
Heat just to boiling; melt remaining butter and blend in flour and milk.
Cook until thickened, stirring constantly.
Season with salt and pepper; add mushroom mixture and lobster.
Fill shells with mixture; sprinkle with cheese.
Bake at 425\u00b0 for 15 to 20 minutes.
Serves 2.
Saute mushrooms in butter.
Cover while cooking.
Add wine, half and half, beaten egg yolks, salt and flour.
Cook, stirring constantly, until smooth, then add lobster.