Stuffed Lobster A La Bechamel Recipe

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Image:Seafood-125x120.jpg

Ingredients for Stuffed Lobster A La Bechamel
  • 2 lb. lobster
  • 1½ cups milk
  • Bit of bay leaf
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ½ teaspoon salt
  • Few grains cayenne
  • Slight grating nutmeg
  • 1 teaspoon chopped parsley
  • 1 teaspoon lemon juice
  • Yolks 2 eggs
  • ½ cup buttered crumbs

Instructions
  1. Remove lobster meat from shell and cut in dice.
  2. Scald milk with bay leaf, remove bay leaf and make a white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice.
  3. Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown.
  4. One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.

 




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