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Lobster Imperial

MyCookbook Recipe Database
MyCookbook Member: pairey
Recipe Category: Seafood
Recipe Preparation Level: easy
    Lobster Imperial

    1/3 cup butter

    1/3 cup soft bread crumbs

    2 Tbsp. finely chopped onion

    1/2 cup all-purpose flour

    2 cups milk

    1/2 cup half-and-half or light cream

    3 egg yolks, beaten

    3 Tbsp. dry sherry

    2 Tbsp. snipped fresh parsley

    . 2 Tbsp. snipped fresh chives

    2 Tbsp. finely chopped fresh mushrooms

    1 Tbsp. Worcestershire sauce

    1 tsp. yellow mustard

    1 lb. cooked lobster

    2 hard-cooked eggs, chopped



    3 Tbsp. finely shredded Swiss cheese

    In a medium saucepan, melt butter. Remove 1 tablespoon melted butter and mix with the bread crumbs; set aside.

    Cook onion in remaining melted butter until tender. Stir in flour. Add milk and half-and-half or light cream all at once. Cook and stir over medium heat until thickened and bubbly. Gradually stir about half of the hot mixture into the beaten egg yolks; return mixture to saucepan. Cook and stir for 2 minutes more. Stir in sherry, parsley, chives, mushrooms, Worcestershire sauce, and mustard. Fold in lobster and chopped hard-cooked eggs. Season to taste with salt and pepper.

    Spoon lobster mixture into 6 large coquille shells or 10-ounce individual baking dishes. Sprinkle with bread crumb mixture and cheese. Place in a shallow baking pan. Broil coquille shells about 4 inches from the heat for 2 to 3 minutes or until lightly browned. (Or, bake baking dishes in a 400 degree F oven for 15 minutes.) Serve immediately. Makes 6 servings.

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