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Lobster Recipes
Entrees
Lobster
Forestiere
(Serves 4)
2 each 1 lb. fresh lobsters
¾ cup light cream
4 Tablespoons butter
¼ cup finely chopped shallots
1 cup chopped mushrooms
1 Tablespoon flour
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 each egg yolks
To taste Tabasco, salt, & pepper
1 cup buttered bread crumbs
2 Tablespoons finely chopped parsley
Steam the lobster in 2" of water for 10
minutes. Strain and reserve 1/4 cup of liquor.
Warm the cream in a small saucepan. Melt the
butter in another saucepan and sauté the
shallots and mushrooms until tender. Stir in
the flour and cook until bubbling. Remove from
heat and whisk in the warm cream. Return to
heat and boil, stirring constantly, until the
sauce thickens. Simmer at least 3 minutes. Add
the mustard and Worcestershire sauce.
Whisk egg yolk and lobster liquor in a bowl.
Whisk in ½ cup of the hot sauce, a spoonful at
a time. Then slowly beat in the remaining
sauce. Add Tabasco and season to taste.
Transfer the enriched sauce to the saucepan,
and stirring carefully, bring to simmer over
moderate heat.
Arrange the lobsters in their shells on a
baking sheet. Distribute the creamed mushroom
sauce over lobsters. Top with a mixture of
buttered crumbs and parsley. Bake at 450º for
at least 5 minutes until the bread crumbs
begin to brown.
Nutritional information per serving
calories 422.2 cholesterol 238 milligrams
protein 21.4 grams sodium 626 milligrams
total fat 25.4 grams dietary fiber 1.9 grams
carbohydrate 27.4 grams calcium 151 milligrams
Nutritional information provided by MasterCook
II. Nutritional profiles are meant to be
approximate guides to nutrient contents of the
recipe. Those persons on special diets may
require more specific nutrient data and should
consult their personal physicians, registered
dietitians, and/or food manufacturers.
Wilfred Beriau, Chef Instructor
Southern Maine Technical College
South Portland, Maine
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Questions and wholesale inquiries
1-800... or
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