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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the Southern cookery section of the United States Regional Cookbook, Culinary Arts Institute, Chicago, 1947. Shrimp would be a delicious substitution for the lobster. Small portions would make an elegant starter for a dinner party. Ingredients:
1 lb fresh mushrooms |
2 tablespoons butter (no substitutions) |
1 cup sauterne white wine |
2 cups cream |
2 egg yolks |
1/2 teaspoon salt |
1 tablespoon flour |
4 cups lobster meat |
paprika, for garnish |
breadcrumbs, for garnish |
parmesan cheese, for garnish |
Directions:
1. Preheat oven to 450F and butter small baking dishes (ramekins, baking shells, or lobster shells will also work).
2. Saute the mushrooms in butter.
3. Season with the wine; add cream, beaten egg yolks, salt and flour.
4. Cook, stirring constantly until smooth; add lobster meat.
5. Place mixture in buttered baking dishes.
6. Dot with butter, sprinkle with paprika and bread crumbs mixed with cheese.
7. Bake for 10 minutes, or until golden.
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