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.
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
Directions
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.
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.
