African Rock Lobster En Casserole Recipe

This African Rock Lobster En Casserole tastes incredible ! Try this amazing seafood, almonds and spaghetti dish with irresistible seasonings for your next meal ! Tell me if you share my passion for this African Rock Lobster En Casserole.

Summary

Difficulty LevelEasyHealth IndexAverage

CuisineAfricanCourseMain Dish

Main IngredientSeafood

Ingredients

6 (3 ounces each) frozen South African rock lobster tails

1/4 cup butter or margarine

1/4 cup flour

2 cups chicken broth

2 egg yolks, fork beaten

1/3 cup half-and-half

2 to 3 teaspoons

Worcestershire sauce

1 teaspoon dry mustard blended with about 1 tablespoon cold water

1 or 2 packages (10 ounces each) frozen asparagus spears, cooked following package directions

1 package (8 ounces) spaghetti, cooked and drained

Parmesan-Romano cheese

1/4 cup toasted slivered almonds

How to make African Rock Lobster En Casserole

1. Drop frozen lobster tails into boiling salted water. Return to boiling and simmer 3 minutes.
2. Remove cooked lobster tails and place under running cold water until cool enough to handle. With scissors, cut along each edge of bony membrane on the underside of shell; remove meat.
3. Dice half of the meat and cut remainder into chunks; set aside.
4. Heat butter in a heavy saucepan; stir in flour. Cook until bubbly. Add broth gradually while blending thoroughly. Stirring constantly, bring rapidly to boiling, and cook 1 to 2 minutes. Immediately blend about 3 tablespoonfuls into egg yolks and stir into the hot sauce. Cook 3 to 5 minutes, stirring constantly.
5. Blend in half-and-half, Worcestershire sauce, mustard, and diced lobster. Heat thoroughly.
6. Divide cooked asparagus equally among 6 individual casseroles. Spoon over spaghetti and hot lobster sauce. Generously shake cheese over all. Top with lobster chunks and almonds.