CookEat Recipe
Coquille of Lobster Parisienne
Six gratinéed shells filled with lobster in a milk roux sauce and canned mushrooms.
Method
Steps
Step 1
Use two supplier-prepared raw whole American lobsters, each weighing about two pounds.
Step 2
Boil in salted water for about twenty minutes, continuing until the edible flesh reaches 74°C.
Step 3
Cool enough to handle and remove the meat with clean utensils, keeping it separate from raw-seafood equipment.
Step 4
Split the shells, crack the claws, recover all meat, then cut the cooked meat into half-inch/about 13mm pieces.
Step 5
Heat two tablespoons melted butter in a saucepan, add three level tablespoons flour and stir briskly.
Step 6
Gradually add 360 mL hot milk, one teaspoon salt, one saltspoon cayenne and one saltspoon grated nutmeg, each quarter teaspoon.
Step 7
Whisk briskly and boil two minutes.
Step 8
Drain twelve whole canned button mushrooms and slice them.
Step 9
Add all recovered lobster and all twelve sliced mushrooms, gently mix and boil five minutes.
Step 10
Divide the mixture among six ovenproof scallop-shaped dishes large enough to hold it.
Step 11
Divide two tablespoons grated Parmesan among the six dishes.
Step 12
Set the six dishes on a baking tray and bake at 200°C for ten minutes, until hot throughout and at least 74°C.
Step 13
Dress on a hot serving dish and serve.
Cooked it? Rate it.
Cooked 0 times