Lobster And Mushrooms Fricassee Recipe
Are you looking for best of the best Lobster And Mushrooms Fricassee recipe? Lobster And Mushrooms Fricassee goes perfectly as Side Dish. The most important ingredient in Lobster And Mushrooms Fricassee is Seafood. Was it you or the fragrance of Lobster And Mushrooms Fricassee that you're making that has drawn me to the kitchen?, were my partner's words.
Ingredients
Salt
1 2-lb. lobster
3/4 lb. mushrooms, coarsely sliced
1/4 c. butter
Onion juice to taste
1/4 c. flour
2 tbsp. sherry
1 1/2 c. milk
Paprika to taste
Directions
Combine 4 inches water and 3 tablespoons salt in large kettle; bring to a boil.
Plunge live lobster into kettle head down, holding claws.
Cover.
Cook for 15 to 18 minutes.
Drain; cool in colander.
Cut from tip of tail to head.
Remove head and small sac, being careful not to break sac.
Crack claws; remove intes- tinal vein from body.
Remove all meat; cut into bite-sized pieces.
Saute mushrooms in large skillet in butter and onion juice until just tender; stir in flour, blending well.
Add sherry and milk gradually, stir- ring constantly until thickened.
Add lobster; season with salt to taste, paprika and additional sherry.
Do not boil; heat through.
Serve in patty shells, over hot cooked rice or with mashed potatoes.
Plunge live lobster into kettle head down, holding claws.
Cover.
Cook for 15 to 18 minutes.
Drain; cool in colander.
Cut from tip of tail to head.
Remove head and small sac, being careful not to break sac.
Crack claws; remove intes- tinal vein from body.
Remove all meat; cut into bite-sized pieces.
Saute mushrooms in large skillet in butter and onion juice until just tender; stir in flour, blending well.
Add sherry and milk gradually, stir- ring constantly until thickened.
Add lobster; season with salt to taste, paprika and additional sherry.
Do not boil; heat through.
Serve in patty shells, over hot cooked rice or with mashed potatoes.
