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Lobster Forestiere




Source of Recipe


Wilfred Beriau, Chef Instructor , Southern Maine Technical College


Recipe Introduction


(Serves 4)



List of Ingredients




2 each 1 lb. fresh lobsters
¾ cup light cream
4 Tablespoons butter
¼ cup finely chopped shallots
1 cup chopped mushrooms
1 Tablespoon flour
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 each egg yolks
To taste Tabasco, salt, & pepper
1 cup buttered bread crumbs
2 Tablespoons finely chopped parsley

Recipe



Steam the lobster in 2" of water for 10 minutes. Strain and reserve 1/4 cup of liquor.

Warm the cream in a small saucepan. Melt the butter in another saucepan and sauté the shallots and mushrooms until tender. Stir in the flour and cook until bubbling. Remove from heat and whisk in the warm cream. Return to heat and boil, stirring constantly, until the sauce thickens. Simmer at least 3 minutes. Add the mustard and Worcestershire sauce.

Whisk egg yolk and lobster liquor in a bowl. Whisk in ½ cup of the hot sauce, a spoonful at a time. Then slowly beat in the remaining sauce. Add Tabasco and season to taste. Transfer the enriched sauce to the saucepan, and stirring carefully, bring to simmer over moderate heat.

Arrange the lobsters in their shells on a baking sheet. Distribute the creamed mushroom sauce over lobsters. Top with a mixture of buttered crumbs and parsley. Bake at 450º for at least 5 minutes until the bread crumbs begin to brown.