Lobster And Asparagus Coquilles
|Butter||55 Milliliter (3 1/2 Tablespoons)|
|Shallot||1 , finely chopped|
|Frozen lobster meat||1 Pound, thawed drained diced (500 Gram)|
|Asparagus||1 Bunch (100 gm), cooked and diced|
|Lemon juice||1 1⁄4 Teaspoon|
|Flour||45 Milliliter (3 Tablespoons)|
|Milk||500 Milliliter (1/2 Cup)|
|Nutmeg||1 1⁄4 Teaspoon|
|Grated emmenthal cheese||250 Milliliter (1 Cup)|
|Ground cloves||1 Pinch|
Heat 1 tsp (5 ml) butter in saucepan.
Add shallot and cook 1 minute over medium heat.
Stir in lobster, asparagus and lemon juice; cover and simmer 6 to 7 minutes over very low heat.
Heat remaining butter in second saucepan.
Mix in flour and cook 2 minutes over low heat, stirring constantly.
Pour in milk and season with nutmeg and cloves; blend well with whisk.
Correct seasoning and cook sauce 6 to 7 minutes over low heat.
Transfer lobster and asparagus to saucepan containing sauce.
Mix in half of cheese and simmer 1 to 2 minutes.
Spoon into scallop shells, top with remaining cheese and broil until golden brown.