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lobsters butter shallot lemon juice paprika cayenne salt white button mushrooms flour powdered mustard chicken stock heavy cream Parmesan cheese
Viewed: 12 - Published at: 7 years agoIngredients
- 4 cooked lobsters, about 1 1/4 pounds each
- 6 tablespoons butter
- 1 minced shallot
- 1 tablespoon lemon juice, plus more to taste
- 3/4 teaspoons paprika
- Pinch cayenne
- Salt and pepper to taste
- 6 ounces small white button mushrooms, sliced
- 3 tablespoons flour
- 1 1/4 teaspoons powdered mustard
- 1 1/2 cups chicken stock or mild seafood stock, or a combination
- 23 cup heavy cream
- 1/2 cup grated Parmesan cheese
Method
- Preheat oven to 450 degrees.
- Split lobsters down the middle and remove and reserve meat from tail and claws.
- Discard everything from the head and remove the front legs, without detaching the cartilage that holds the head and tail together.
- Rinse and dry shells and set aside.
- Cut reserved meat into 1/2-inch dice.
- Saute in 2 tablespoons butter, add shallot, lemon juice, paprika and cayenne until warmed through.
- Season with salt and pepper.
- In another pan, saute mushrooms in 2 tablespoons butter until tender.
- Set aside mushrooms and lobster meat.
- Melt the remaining butter in the pan the lobster was cooked in.
- Stir in the flour and mustard and cook for 2 minutes.
- Slowly whisk in the stock, then the cream, stirring constantly, until thickened, about 5 minutes.
- Add the lobster and mushrooms and cook 2 more minutes.
- Season with salt, pepper and lemon.
- Spoon mixture into the shells, sprinkle with cheese and bake until the cheese is lightly browned, 10 to 12 minutes.
- Serve immediately.
