Lobster filling

Yield: 15 Servings

Measure Ingredient
2 tablespoons Butter
2 tablespoons Flour
1¼ cup Cream
2 \N Whole lobster tails; minced
1 tablespoon Butter
¼ cup Shallots; chopped

1. Sauce Bechamel - Melt 2 T butter and add flour, salt and pepper. Cook 2 or 3 minutes; whisking all the time. Add cream gradually, whisking to avoid lumps until sauce thickens. Let simmer until reduced to 1 cup. Set aside to cool.

2. Mince lobster meat. Saute shallots in 1 T butter until soft.

3. Mix together lobster meat, shallots and sauce to paste consistency. (Not runny)

NOTES : Adapted from recipe given by Coleen Heller.

Recipe by: K.Johnson

Posted to recipelu-digest Volume 01 Number 533 by Kj375<Kj375@...> on Jan 15, 1998

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