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| Lobster Amandine |
| Ingredients 4 tablespoons unsalted butter 3 tablespoons flour 1 cup cream or half & half 1/2 cup milk 1/2 cup light ale coarse salt freshly ground black pepper 2 egg yolks 2 cups cooked, diced lobster 1/2 cup blanched, sliced almonds Method Melt the butter over a low heat and gradually stir in the flour to make a paste [roux]. Immediately, but gradually, add the cream, milk and ale, stirring constantly to the boiling point, but do not allow to boil. Continue to simmer over a low heat for five minutes. Lightly beat the two egg yolks with approximately 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly add the sauce to the remaining egg yolks, stirring steadily to prevent curdling. Return the mixture to the saucepan, and add the diced lobster and the almonds. Heat, but do not allow to boil. Taste for seasoning. Serve with rice. [NOTE: This dish is very good if allowed to sit in the refrigerator overnight]. |