CHEF JEFF — ONE BYTE AT A TIME: Lobster and MushroomsLobster is great. But who can afford it very often?
By: Herald Staff Reports,
Lobster is great. But who can afford it very often? Every once in a while, though, you have to splurge. And if you do, try this recipe.
Lobster and Mushrooms
|in Cream Sauce
3 tablespoons butter
1 pound mushrooms, sliced
¼ cup dry sherry
1 tablespoon lemon juice
1 cup half-and-half
1½ tablespoons cornstarch
2 cooked and shelled lobsters or 3 to 4 Florida or rock lobster tails
2 hard-boiled eggs, 1 yolk reserved, diced
Salt and cayenne pepper or Tabasco to taste
8 slices white bread, toasted, cut into triangles
Melt butter in a saute pan. Add mushrooms and saute over medium-high heat for 3 minutes. Sprinkle with sherry and lemon juice and cook, stirring, over high heat until most of juices evaporate. Dissolve cornstarch into cream and slowly stir into mushroom mixture, cooking over medium heat until thick. Add lobster, cut into small pieces. Add chopped egg. Flavor to taste with salt, pepper or Tabasco and additional sherry as desired.
Butter toast and set on plates; lay lobster tail shells, cupped sides up, beside toast. Quickly spoon mixture into tail shells and onto toast. Sieve reserved egg yolk over each serving.
Yield: Serves 4.
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