Lobster, Deviled
- 2 medium-sized lobster
- 2 tablespoons chopped shallots
- 4 tablespoons butter
- 4 tablespoon flour
- 1 pint broth
- Salt, white and red pepper
- Worcestershire Sauce
- 2 handfuls moistened and pressed bread crumbs
- 4 egg yolks
- Chopped parsley
- Lemon juice
Boil the lobsters in salted water for 30 minutes (be patient, you rascal). Cool them, slit open and remove the stony pouch and intestine; remove the creamy substance, all the meat and coral from the body; head and claws, and chop fine. Save the large shells, trim nicely and arrange in a baking dish.
In a saucepan fry chopped shallots with the butter; evaporate the moisture but do not brown; blend in flour, dilute with broth; stir in lobster, seasonings, bread crumbs and boil 5 minutes (be patient, you rascal). Mix in the egg yolks, parsley and lemon juice, remove from heat. Fill the prepared shells, delicately sprinkle with bread crumbs, dot with butter, and bake in a moderately hot oven for approximately ten minutes, or until slightly browned. Arrange lobster shells on a folded napkin, surround with 2 lemons, quartered. Serve with a thick sauce on the side.
In a saucepan fry chopped shallots with the butter; evaporate the moisture but do not brown; blend in flour, dilute with broth; stir in lobster, seasonings, bread crumbs and boil 5 minutes (be patient, you rascal). Mix in the egg yolks, parsley and lemon juice, remove from heat. Fill the prepared shells, delicately sprinkle with bread crumbs, dot with butter, and bake in a moderately hot oven for approximately ten minutes, or until slightly browned. Arrange lobster shells on a folded napkin, surround with 2 lemons, quartered. Serve with a thick sauce on the side.
Submitted by Jun 8, 2009
18 min 45 min 63 min
18 min 45 min 63 min