Lobster Timbales II
- 2 pound live lobster
- 1/4 cup stale bread crumbs
- 1/2 cup heavy cream
- 2 eggs
- Sherry wine
- Salt and pepper
Split lobster, remove intestinal vein, liver and stomach. Crack claw shells with mullet, then remove all meat, scraping as close to shell as possible to obtain the color desired. Force meat through a sieve, add bread crumbs, cream, eggs slightly beaten, and salt, pepper, and Sherry wine to taste. Fill small timbale molds two-thirds full, place in iron frying pan, and pour in boiling water to two-thirds the depths of the molds. Place over molds buttered paper and cook on the range until firm, keeping water below the boiling point. Remove from molds and serve proudly with Hot Mayonnaise.
Submitted by Aug 17, 2009
15 min 30 min 45 min
15 min 30 min 45 min