Rock Lobster Appetizers Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings6Cuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Frozen rock lobster-tails24 Ounce
 Butter6 Tablespoon
 Flour6 Tablespoon
 Light cream1 1⁄2 Cup (24 tbs)
 Grated lemon rind1 Teaspoon
 Paprika1 Teaspoon
 Eggs2
 Grated cheddar cheese1⁄2 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 mg

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

Drop frozen rock lobster-tails into boiling, salted wa- ter; bring to a boil.
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.
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