Rock Lobster Appetizers Recipe
Ingredients
| Frozen rock lobster-tails | 24 Ounce | |
| Butter | 6 Tablespoon | |
| Flour | 6 Tablespoon | |
| Light cream | 1 1⁄2 Cup (24 tbs) | |
| Grated lemon rind | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Eggs | 2 | |
| Grated cheddar cheese | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 521 Calories from Fat 327
% Daily Value*
Total Fat 37 g57.2%
Saturated Fat 21.9 g109.4%
Trans Fat 0 g
Cholesterol 259.4 mg86.5%
Sodium 372.6 mg15.5%
Total Carbohydrates 17 g5.7%
Dietary Fiber 0.81 g3.2%
Sugars 0.4 g
Protein 30 g60.5%
Vitamin A 32.8% Vitamin C 3.4%
Calcium 12.6% Iron 6.8%
*Based on a 2000 Calorie diet
Directions
Drain lobster- tails immediately; drench with cold water.
Remove underside mem- braine with scissors; pull out meat.
Dice meat, re- serving shells.
Melt butter in saucepan; stir in flour.
Stir in cream gradually; add lemon rind and paprika.
Cook, stirring constantly, until thickened.
Beat in egg yolks quickly; add salt and pepper.
Add lobster meat to half the sauce; spoon into reserved shells.
Place in cookie pan.
Heat remaining sauce; stir in cheese until melted.
Cool slightly; fold in stiffly beaten egg whites.
Spoon over filled lobster shells.
Bake in 350-degree oven for 25 to 30 minutes or until puffed and brown.
Place in chafing dish and keep warm.
Chef
