CookEat Recipe
Lobster Coquilles Indienne
Lobster and sliced mushrooms in a curried milk sauce, baked in shells with Parmesan.
Method
Steps
Step 1
Prepare a roomy pot of salted boiling water with enough space to cover both lobsters and allow circulation without overflowing. Use two whole live food-purpose American lobsters weighing two pounds each before any processing. Have a trained seafood professional electrically stun each whole lobster immediately before boiling, using a stun that keeps it insensible until death.
Step 2
Immediately lower the stunned whole lobsters into the boiling water. Use about twenty minutes as a cooking guide and check the thickest tail and claw meat of each lobster reaches 74 Celsius and is firm and opaque. Lift out onto a clean tray and cool only enough to handle safely. Crack the shells promptly, pick out all the white tail, claw, knuckle and body meat, discard shells and inedible parts, and cut the recovered meat into half-inch pieces.
Step 3
Preheat a conventional oven to 200 Celsius. Measure two tablespoons of melted butter into a saucepan and heat. Add the three level tablespoons of flour and stir briskly. Measure three quarters of a pint of hot milk and whisk it in. Add the teaspoon of salt, half teaspoon of curry powder, saltspoon of cayenne and saltspoon of grated nutmeg; whisk briskly and boil for about two minutes until thickened.
Step 4
Add all the recovered lobster meat and the twelve whole canned mushrooms, drained and then sliced. Mix lightly and cook for about five minutes, until thoroughly hot at 74 Celsius.
Step 5
Divide the complete actual preparation evenly among six shallow ovenproof shell-shaped dishes. Sprinkle the two tablespoons of grated Parmesan evenly over all six and stand the dishes on a metal baking tray.
Step 6
Bake for about ten minutes as an initial guide, until golden and every filling centre is piping hot at 74 Celsius. Arrange on a serving dish lined with a folded napkin and serve promptly.
Cooked it? Rate it.
Cooked 0 times