Stuffed lobster tails supreme
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Frozen lobster tails, defrosted | |
| 5 | tablespoons | Butter or margarine |
| 4 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Paprika |
| Cayenne to taste | ||
| 2 | cups | Light cream |
| 2 | tablespoons | Lemon juice |
| ¼ | cup | Cracker crumbs |
| ¼ | cup | Grated Parmesan cheese |
Directions
Cook lobster tails in boiling salted water until pink and tender or as package directs. Drain. With scissors, cut meat away from the shells and dice. Rinse the shells and set aside.
Saute the lobster meat in 4 tbsp. butter in large frying pan for 2-3 minutes. Remove the lobster from the pan. Blend in the flour, salt, paprika, and cayenne and cook for 1-2 minutes.
In a separate pan, heat the cream and then add to the flour mixture, stirring constantly, until mixture thickens and boils 1 minute. Stir in the lemon juice. Add lobster.
Spoon filling into the lobster shells. Mix together the cracker crumbs, cheese, and remaining tbsp. butter and sprinkle this mixture over the lobster. Bake at 450øF for 10 minutes, or until top is golden. Yield: 4 servings. Typed in MMFormat by cjhartlin@...
Source: The Jr. League of Elizabeth-Plainfield, New Jersey (The Eastern Jr. League Cookbook)