Yield: 4 Servings
|1 tablespoon||Butter or corn-oil margarine|
|2½ tablespoon||All-purpose flour|
|2 cups||Nonfat milk; at boiling point|
|½ teaspoon||Dry English mustard -Lobster Mixture---|
|1 teaspoon||Butter or corn-oil margarine|
|½ pounds||Fresh mushrooms; sliced|
|2 smalls||Whole lobster tails in the shell; (about 1 pound)|
|¼ cup||Freshly grated Parmesan cheese|
To make the sauce, melt the tablespoon of butter in a heavy saucepan over low heat. Add the flour and cook for 3 minutes, stirring constantly. Do not brown. Remove from the heat and add the simmering milk all at once, stirring constantly with a wire whisk. Put the sauce back on low heat. Stir in the mustard and cook over low heat for 20 minutes, stirring occasionally. If you wish a thicker sauce, cook it a little longer. Set aside.
Melt the teaspoon of butter in a skillet. Add the sliced mushrooms and cook over medium heat, stirring frequently, until tender. Set aside. Steam the lobster tails just until the shells turn bright red and the meat turns from translucent to opaque. Remove from the steamer and split each tail in half.
Remove the meat from the shells, reserving the shells to use later for presentation. Cut the cooked meat into cubes; you will have about 2 cups.
Add the cubed lobster and the mushrooms to the sauce and mix well.
Preheat the broiler. Arrange the reserved shells on a baking sheet and fill each shell with the lobster mixture. Sprinkle 1 tablespoon of the shredded Parmesan cheese over the top of each serving. Place under the preheated broiler for about 3 minutes, or until lightly browned.
Reprinted in The Sacramento Bee January 7, 1998 NOTES : For a more economical dish, try this recipe with other seafood, such as scallops, and serve it in au gratin dishes.
Recipe by: The Sacramento Bee
Posted to recipelu-digest Volume 01 Number 544 by Crane Walden <cranew@...> on Jan 17, 1998