Lobster And Mushroom Rolls Recipe
This Lobster And Mushroom Rolls recipe is a delicious keeper and always a plus in my cookbook! This Lobster And Mushroom Rolls is never going to fail as a Main Dish. Try this Lobster And Mushroom Rolls once and only once! Your loyalty to it forever is guaranteed!
Ingredients
Two 5-oz./ 10-oz. can lobster
1/4 cup butter
2 cups sliced fresh mushrooms
3 tbsp flour
2 cups chicken stock
1 cup heavy cream
3 tbsp dry sherry
2 egg yolks
1 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 tbsp butter
1/4 cup finely chopped onion
Pinch of leaf thyme
Thin Pancakes
2 tbsp grated Swiss cheese
Directions
Drain lobster.
Break into a bowl.
Heat 1/4 cup butter in heavy saucepan.
Add mushrooms and cook gently, stirring, 3 minutes.
Lift out mushrooms with a slotted spoon and add to lobster.
Sprinkle flour into butter remaining in pan.
Let bubble up, stirring constantly.
Remove from heat.
Add chicken stock all at once.
Return to moderate heat and bring to a boil, stirring constantly.
Beat cream, sherry, egg yolks, salt, pepper and nutmeg together with a fork.
Stir into hot mixture gradually.
Cook, stirring constantly, until boiling.
Remove from heat.
Measure out 1 cup of mixture and combine with lobster and mushrooms.
Heat 1 tbsp butter in small skillet.
Add onion and cook gently, 3 minutes.
Add to remaining sauce with thyme.
Heat oven to 350 degrees.
Butter a baking dish about 12 x 8 X 2 inches.
Top 12 pancakes with some of lobster-mushroom mixture and roll each one up.
Put them in baking dish.
Pour sauce over.
Sprinkle with cheese.
Bake about 20 minutes or until sauce is bubbling well.
Serve immediately, 2 per person.
Break into a bowl.
Heat 1/4 cup butter in heavy saucepan.
Add mushrooms and cook gently, stirring, 3 minutes.
Lift out mushrooms with a slotted spoon and add to lobster.
Sprinkle flour into butter remaining in pan.
Let bubble up, stirring constantly.
Remove from heat.
Add chicken stock all at once.
Return to moderate heat and bring to a boil, stirring constantly.
Beat cream, sherry, egg yolks, salt, pepper and nutmeg together with a fork.
Stir into hot mixture gradually.
Cook, stirring constantly, until boiling.
Remove from heat.
Measure out 1 cup of mixture and combine with lobster and mushrooms.
Heat 1 tbsp butter in small skillet.
Add onion and cook gently, 3 minutes.
Add to remaining sauce with thyme.
Heat oven to 350 degrees.
Butter a baking dish about 12 x 8 X 2 inches.
Top 12 pancakes with some of lobster-mushroom mixture and roll each one up.
Put them in baking dish.
Pour sauce over.
Sprinkle with cheese.
Bake about 20 minutes or until sauce is bubbling well.
Serve immediately, 2 per person.
