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Lobster And Asparagus Coquilles

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Ingredients
  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
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Seafood

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