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Stuffed Broiled Lobster Tails

Canadian.kitchen's picture
Ingredients
  Frozen lobster tails 36 Ounce, Defrosted (6 Pieces, 6 Ounce Each)
  Butter/Margarine 4 Tablespoon
  Lime juice/Lemon juice 1 Tablespoon
  Diced mushrooms/1 can, 10 ounce, drained mushroom pieces 1 Cup (16 tbs)
  Thick white sauce 1 1⁄4 Cup (20 tbs) (Hot)
  Dry mustard 1⁄4 Teaspoon
  Onion juice 2 Teaspoon
  Egg yolks 2 , slightly beaten
  Rum/Dry sherry 1⁄3 Cup (5.33 tbs) (Light / White)
  Parmesan cheese 2
  Buttered crumbs 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Snip underside of lobster tails lengthwise and cut out a 1 1/4 inch-wide strip of soft shell.
The small leaf-shaped orange and black feelers attached to edges of the back shell may be left intact.
Pull out lobster meat and dice.
Wash and dry lobster-tail shells and reserve.
Stir-fry lobster meat on low heat in 3 tablespoons melted butter until lobster turns white.
Sprinkle with lime juice, salt and pepper and scrape into a bowl.
Melt 1 tablespoon butter in the same pan and add the mushrooms.
Stir-fry for about 1 minute.
Add to the lobster.
Prepare a thick white sauce in the top of a double boiler and add dry mustard, onion juice and egg yolks mixed with rum.
Cook and stir 2 or 3 minutes.
Add lobster-mushroom mixture and season to taste.
Dilute if necessary.
Fill the lobster shells generously with the mixture and sprinkle with Parmesan and buttered crumbs.
Bake at 350F for 20 minutes or until heated through, then broil quickly until lightly browned.
Leftover lobster filling can be frozen or refrigerated and used another time in patty shells or on toast points.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Lobster

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