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Lobster Sauté With Pastry Shell

(Serves 4)

1 pound fresh lobster meat
2 teaspoons shallots, chopped
5 ounces mushrooms, sliced
1 dash pernod, to taste
½ pint heavy cream
¼ cup scallions or green onion tops
1 pinch pepper and salt, to taste
4 each individual pastry shells, pre-baked

Quickly sauté lobster meat over medium heat in clarified butter/margarine. Set aside.

Add shallots and sauté with sliced mushrooms.

Add pernod, cream, and scallions. Bring to boil and reduce to thicken sauce.

Season with salt/pepper, add lobster meat until heated through. Serve in pre-baked pastry shells.

May be served as appetizer, entree, or brunch item. For holidays, garnish with holly sprig.


Nutritional information per serving - does not include pernod
calories 495.2 cholesterol 186 milligrams
protein 27.6 grams sodium 539 milligrams
total fat 33.4 grams dietary fiber 0.6 grams
carbohydrate 21.4 grams calcium 120 milligrams
Nutritional information provided by MasterCook II, 1995. 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.