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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 Cassyjean - Torrington, CT May 31, 2009
15 min 30 min 45 min


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