|Lobsters||4 Pound, boiled, with meat removed and cut into strips or small, bite-sized pieces (Reserve The Water In Which They Are Cooked, Two 2 Pound Pieces)|
|Mushrooms||8 Medium, thinly sliced|
|Heavy cream||1 Cup (16 tbs)|
|Madeira wine||2 Tablespoon|
|Vermicelli||1⁄2 Pound, cooked al dente, drained|
Reduce the liquid the lobsters were cooked in to 2 cups.
In a saucepan, melt 3 tablespoons of butter and saute the mushrooms for 5 minutes, or until tender-crisp.
Remove the mushrooms with a slotted spoon and reserve.
Add 2 tablespoons of butter to the saucepan, stir in the flour and the lobster coral, then gradually stir in the 2 cups of reduced cooking liquid, stirring until the sauce is smooth and thickened.
Stir in the heavy cream and Madeira; add the mace, salt, and pepper to taste, and simmer, stirring, for 10 minutes.
Stir in the lobster meat and the mushrooms; simmer just until heated through.
Toss half of the lobster in its sauce with the pasta, serve the remainder on top of the individual servings.
Serving size: Complete recipe
Calories 4063 Calories from Fat 1512
% Daily Value*
Total Fat 171 g263.3%
Saturated Fat 97.3 g486.3%
Trans Fat 0 g
Cholesterol 2213.7 mg737.9%
Sodium 5876.6 mg244.9%
Total Carbohydrates 220 g73.4%
Dietary Fiber 10.8 g43.3%
Sugars 11.1 g
Protein 384 g767.7%
Vitamin A 133.5% Vitamin C 7.7%
Calcium 106.1% Iron 69.5%
*Based on a 2000 Calorie diet