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LOBSTER THEODORE




Source of Recipe


Druken Jack's Restaurant, Murrells Inlet, South Carolina


List of Ingredients




2-8 oz. lobster tails
1/4 cup chicken stock
1/4 cup heavy cream
1/2 cup mild shreded cheese
4 tbsp. melted butter
2 tbsp. flour
1 tbsp. chopped chives
pinch white pepper
3 tlbs. white wine

Recipe



Preheat oven to 400 degrees. Thaw lobster, remove from shells and cut into 1'' medallions. Steam lobster until almost done. Then mix with chease and chives and place in 16oz. casserole dish. Heat chicken stcok and cream in small pot over medium heat. Make roux with melted butter and flour. Add to chicken stock and cream while stirring constantly. Cook untill sauce is thick and creamy, add wine and white pepper. Pour sauce over lobster then bake at 400 for 10-12 minutes or until lobster if full cooked and cheese is melted. (Serves 2)