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Lobster And Asparagus Coquilles Recipe
|Butter||55 Milliliter (3 1/2 Tablespoons)|
|Shallot||1 , finely chopped|
|Frozen lobster meat||1 Pound, thawed drained diced (500 Gram)|
|Asparagus||1 Bunch (100 gm), cooked and diced|
|Lemon juice||1 1⁄4 Teaspoon|
|Flour||45 Milliliter (3 Tablespoons)|
|Milk||500 Milliliter (1/2 Cup)|
|Nutmeg||1 1⁄4 Teaspoon|
|Grated emmenthal cheese||250 Milliliter (1 Cup)|
|Ground cloves||1 Pinch|
Serving size: Complete recipe
Calories 2224 Calories from Fat 1218
% Daily Value*
Total Fat 139 g213.1%
Saturated Fat 84.3 g421.3%
Trans Fat 0 g
Cholesterol 819.6 mg
Sodium 2262.3 mg94.3%
Total Carbohydrates 84 g28%
Dietary Fiber 4.9 g19.6%
Sugars 30.3 g
Protein 180 g360.6%
Vitamin A 135.9% Vitamin C 18.7%
Calcium 349.8% Iron 35%
*Based on a 2000 Calorie diet
Add shallot and cook 1 minute over medium heat.
Stir in lobster, asparagus and lemon juice; cover and simmer 6 to 7 minutes over very low heat.
Heat remaining butter in second saucepan.
Mix in flour and cook 2 minutes over low heat, stirring constantly.
Pour in milk and season with nutmeg and cloves; blend well with whisk.
Correct seasoning and cook sauce 6 to 7 minutes over low heat.
Transfer lobster and asparagus to saucepan containing sauce.
Mix in half of cheese and simmer 1 to 2 minutes.
Spoon into scallop shells, top with remaining cheese and broil until golden brown.