Baked Lobster Salad
- 1 2-pound lobster, cooked
- Butter
- Shallots or mushrooms
- French mustard
- 1 glass sherry wine (7 ounces)
- 1 cup thick cream
- Salt, pepper, Cayenne pepper
- Chopped tarragon leaves
- 1 cup Hollandaise sauce
Split the cooked lobster, remove meat and cut it in large cubes. save shell. Saute it lightly (about 4 minutes) in saucepan with butter and chopped shallots or mushrooms. Add wine, seasoning and cream, simmer 5 minutes; add the Hollandaise. Fill the lobster shell with the mixture. Garnish top with sliced avocado and mushroom caps. Bake in hot oven until rich golden brown.
Submitted by May 31, 2009
15 min 30 min 45 min
15 min 30 min 45 min