Lobster mushroom coquilles

12 Servings

Ingredients

Quantity Ingredient
½ pounds Mushrooms; minced
3 tablespoons Butter
¼ cup Minced shallots
3 tablespoons Flour
1½ cup Half and Half
½ teaspoon Salt
½ teaspoon Dry mustard
½ teaspoon Paprika
¼ teaspoon Garlic powder
¼ teaspoon White pepper
2 Egg yolks
¼ cup Sherry
2 teaspoons Lemon juice
½ teaspoon Curry powder
2½ cup Cooked lobster meat
3 tablespoons Minced parsley
Buttered bread crumbs
Grated Parmesan cheese

Directions

Saut‚ mushrooms in butter until slightly browned. Add shallots and cook 2 minutes. Sprinkle in flour, stir and cook 3 minutes. Slowly add Half and Half, stir and cook until thickened. Add seasonings. Beat yolks and sherry.

Whisk yolk mixture into 1 cup hot mushroom sauce. Beat yolk and mushroom sauce into remaining sauce and add lemon juice and curry powder. Cook and stir without boiling for 5 minutes. Adjust seasonings and add lobster and parsley. Divide lobster between buttered scallop or oyster shells. Sprinkle with crumbs and cheese. Bake at 350ø for 15 minutes until bubbly and browned. Garnish with parsley and lemon curls. Yield: 12 to 14 servings.

MARCIE SCRIBER (MRS. LADD)

JONESBORO, AR

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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