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Fillet And Lobster Supreme

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  Fish fillets 1 Pound
  Canned lobster 5 Ounce (1 Can)
  Diced lobster 1 Cup (16 tbs) (Fresh Ones)
  Lobster paste 6 Ounce (2 Cans Of 3 Ounce Each)
  Milk 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Finely chopped parsley 1 Teaspoon
  Finely chopped onion 1 Teaspoon
  Fine dry bread crumbs 1 1⁄4 Cup (20 tbs)
  Lemon slices 4
  Parsley 2 Tablespoon

Cover the bottom of a 6x9x2 inch casserole with fillets and sprinkle with a little salt.
Chop the canned lobster in very small pieces and combine with lobster juice and lobster paste.
Spread evenly over the fillets.
Heat the milk in a saucepan.
Cream together butter, flour, 1/2 teaspoon salt and pepper.
Add to the hot milk, then add parsley and onion.
Cook until quite thick remove from heat and let cool.
Spread the cooled sauce over the lobster mixture.
Top with bread crumbs, patting them into the sauce.
Bake in a moderate oven, 375F for approximately 30 minutes or until fillets are done.
The time required for baking varies, according to the thickness of fillets and whether fresh or frozen fish is used.
If frozen fish is used, do not thaw completely, but just enough to handle easily.
Remove from oven when done and decorate with lemon slices and sprigs of parsley.

Recipe Summary

Main Dish

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