Lobster And Asparagus Coquilles Recipe
Ingredients
| Butter | 3 1/2 Tablespoon | |
| Shallot | 1 , finely chopped | |
| Lobster meat | 1 Pound, drained | |
| 1 bunch fresh asparagus, cooked and diced | ||
| Lemon juice | 1/4 Teaspoon | |
| Flour | 3 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Nutmeg | 1/4 Teaspoon | |
| Cheese | 1 Cup (16 tbs), grated | |
| Pinch ground cloves | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat 1 tsp (5 ml) butter in saucepan.
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.
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.
Chef
