Yield: 1 Servings
Measure | Ingredient |
---|---|
1 small | Rock lobster tail per person , ( if useing crab or shrimp see note) |
4 cups | Water |
1 large | Onion, thinly sliced |
2 \N | Carrots, chopped |
2 \N | Stalks celery, chopped |
1 teaspoon | Salt |
½ teaspoon | Pepper |
½ cup | Flour |
1½ cup | Half and half |
½ pounds | Fresh mushrooms, sliced |
3 tablespoons | Butter |
1 \N | Split dry champagne |
1. Place seafood in a Duch oven or large saucepan add water , onion ,carrots ,celery,salt and pepper 2. Heat to boiling. Reduce heat to low: cover and simmer gently 1 hour until lobster shell is pink
3. Remove lobster from pot remove shell. Cut into 1 inch piecies . Strain broth , return to heat and reduce to 1½ cups.
4. Blend flour with ½ cup half and half . Gradually add to broth and stir until smooth, add remaining half and half . Cook stirring cinstantly until cream sauce boils and thickens
5. Saute mushrooms in butter until tender 6. Gently stir in mushrooms, seafood and champagne 7. Simmer 1 hour, serve over toast cutouts.Well like this over Fettuccine noodles
NOTE: if useing crabmeat, or shrimp , add 2 cups of clam juice, plus 2 cup of water instead of 4 cups water,reduce simmer time to ½ hour : Also I've used white wine in a pinch and everyone really liked it.
Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Neva45@... on Thu, 16 Jan 1997.