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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This is from Southern's Living 30 Years of our Best Recipes cookbook. If you want to serve an elegant dinner for 4 - this would be a great choice. I did as the recipe suggested and made a tower of rice that was surrounded the lobster chunks and a pool of the rich lobster sauce. To make the rice tower , pack the hot rice into a measuring cup and unmold it onto each plate. Ingredients:
3 (10 ounce) lobster tails, thawed |
1/4 cup butter |
1/4 cup all-purpose flour |
1/2 teaspoon dry mustard |
1/2 teaspoon paprika |
1 cup sliced fresh mushrooms |
1 cup milk |
1/2 cup whipping cream |
1/4 cup dry sherry |
1 teaspoon salt |
hot cooked rice |
fresh tarragon |
fresh thyme sprig |
Directions:
1. Cook lobster tails in boiling water 5 to 6 minutes; drain. s.
2. Split tails lengthwise on underside of shell.
3. Remove meat and coarsely chop; set aside.
4. Melt butter in large skillet over medium-low heat.
5. Add flour, mustard, and paprika, stirring until smooth.
6. Cook 1 minute, stirring constantly.
7. Add mushrooms, and cook 3 minutes; stirring constantly.
8. Gradually add milk and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
9. Add sherry and salt; simmer 10 minute.
10. GENTLY stir in lobster meat and cook just until thoroughly heated.
11. Serve over rice.
12. Garnish if desired.
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