Lobster mushroom coquilles
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Mushrooms; minced |
| 3 | tablespoons | Butter |
| ¼ | cup | Minced shallots |
| 3 | tablespoons | Flour |
| 1½ | cup | Half and Half |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | White pepper |
| 2 | Egg yolks | |
| ¼ | cup | Sherry |
| 2 | teaspoons | Lemon juice |
| ½ | teaspoon | Curry powder |
| 2½ | cup | Cooked lobster meat |
| 3 | tablespoons | Minced parsley |
| Buttered bread crumbs | ||
| Grated Parmesan cheese | ||
Directions
Saut‚ mushrooms in butter until slightly browned. Add shallots and cook 2 minutes. Sprinkle in flour, stir and cook 3 minutes. Slowly add Half and Half, stir and cook until thickened. Add seasonings. Beat yolks and sherry.
Whisk yolk mixture into 1 cup hot mushroom sauce. Beat yolk and mushroom sauce into remaining sauce and add lemon juice and curry powder. Cook and stir without boiling for 5 minutes. Adjust seasonings and add lobster and parsley. Divide lobster between buttered scallop or oyster shells. Sprinkle with crumbs and cheese. Bake at 350ø for 15 minutes until bubbly and browned. Garnish with parsley and lemon curls. Yield: 12 to 14 servings.
MARCIE SCRIBER (MRS. LADD)
JONESBORO, AR
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .