2 each shucked, quarter lobsters
1/2 cup lobster stock
1 tablespoon olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell peppers
1 teaspoon Dijon mustard
1/2 cup chopped mushrooms
1 1/2 cups white sauce
2 tablespoons chopped fresh tarragon or 1 tablespoon dry
1/2 cup fresh grated parmesan cheese
1/4 teaspoon black pepper
Follow the cooking method for sauteed lobster. Keep the shell intact and carefully remove the meat from the body. Reserve the tamale in a bowl and cut the meat into small bite sized pieces. In a medium sized saute pan, heat olive oil over medium high heat. Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper. Cook 2 to 3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to high. When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly. Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat. Place mixture in shells, top with parmesan cheese and sprinkle with paprika. Set under a preheated broiler and brown. Serve immediately.
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