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Lobster And Asparagus Coquilles

American.Kitchen's picture
  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

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

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2224 Calories from Fat 1218

% Daily Value*

Total Fat 139 g213.1%

Saturated Fat 84.3 g421.3%

Trans Fat 0 g

Cholesterol 819.6 mg273.2%

Sodium 2262.3 mg94.3%

Total Carbohydrates 84 g28%

Dietary Fiber 4.9 g19.6%

Sugars 30.3 g

Protein 180 g360.6%

Vitamin A 135.9% Vitamin C 18.7%

Calcium 349.8% Iron 35%

*Based on a 2000 Calorie diet

Lobster And Asparagus Coquilles Recipe