Shrimp-Stuffed Lobster
A bit of effort is needed here. But if you're looking for a dish to wow your guests, this is it.
6 lobsters, about 1 1/2 pounds each
Boiling water
1 lemon, sliced
2 bay leaves
1 pound medium shrimp, shelled, cooked and deveined
1/4 cup butter
2 shallots, minced
6 mushrooms, chopped
1/4 cup flour
2 cups (1 pint) light cream
2 egg yolks
1/4 cup sherry
Salt and paprika
Drop lobsters into boiling salted water with lemon slices and bay leaves. When water reboils, boil for fiften minutes. Remove lobsters, drain and cool. Add shrimp to water and cook only until shrimp become pink and opaque, about ten minutes. Drain.
Melt butter in a skillet and saute shallots and mushrooms until tender. Sprinkle with flour. Beat cream with egg yolks. Gradually stir cream mixture into skillet. Add sherry. Cook while stirring over low heat until sauce bubbles and thickens.
Place lobsters, one at a time, on a cutting board, red shell up. Slash lengthwise with a sharp knife, cutting not all the way through. Open out shell and remove coral and lobster meat. Dice lobster.
Add lobster, coral, and shrimp to sauce. Reheat, and season to taste with salt. Spoon hot mixture into shells. Sprinkle with paprika and serve. Serves six.
6 lobsters, about 1 1/2 pounds each
Boiling water
1 lemon, sliced
2 bay leaves
1 pound medium shrimp, shelled, cooked and deveined
1/4 cup butter
2 shallots, minced
6 mushrooms, chopped
1/4 cup flour
2 cups (1 pint) light cream
2 egg yolks
1/4 cup sherry
Salt and paprika
Drop lobsters into boiling salted water with lemon slices and bay leaves. When water reboils, boil for fiften minutes. Remove lobsters, drain and cool. Add shrimp to water and cook only until shrimp become pink and opaque, about ten minutes. Drain.
Melt butter in a skillet and saute shallots and mushrooms until tender. Sprinkle with flour. Beat cream with egg yolks. Gradually stir cream mixture into skillet. Add sherry. Cook while stirring over low heat until sauce bubbles and thickens.
Place lobsters, one at a time, on a cutting board, red shell up. Slash lengthwise with a sharp knife, cutting not all the way through. Open out shell and remove coral and lobster meat. Dice lobster.
Add lobster, coral, and shrimp to sauce. Reheat, and season to taste with salt. Spoon hot mixture into shells. Sprinkle with paprika and serve. Serves six.
posted by Nightowl | 7/27/2006
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