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Rock Lobster Appetizers

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  Frozen rock lobster tails 24 Ounce
  Butter 6 Tablespoon
  All purpose flour 6 Tablespoon
  Half and half 1 1⁄2 Cup (24 tbs)
  Grated lemon rind 1 Teaspoon
  Paprika 1 Teaspoon
  Eggs 2 , separated
  Ground pepper To Taste
  Grated cheese 1⁄2 Cup (8 tbs) (Cheddar Or Parmesan)
  Salt To Taste

Drop frozen lobster tails into kettle of boiling salted water; bring to boil again.
Drain lobster tails immediately; drench with cold water.
Remove underside membrane with scissors; pull out lobster meat, reserving shells.
Dice lobster meat.
Melt butter in top of double boiler over boiling water.
Stir in flour until smooth.
Add cream gradually, stirring constantly; cook until thickened.
Add lemon rind and paprika.
Stir small amount of sauce into beaten egg yolks; stir mixture back into sauce.
Cook 2 minutes, stirring constantly.
Season with salt and pepper.
Combine lobster meat and half the sauce, mixing well.
Spoon lobster mixture into reserved shells; place shells on baking sheet.
Heat remaining sauce.
Add cheese; stir until melted.
Cool slightly; fold in stiffly beaten egg whites.
Spoon egg-white mixture over lobster mixture in shells.
Bake in preheated 350°F oven 25 to 30 minutes or until puffed and lightly browned.

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