Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 3 Tablespoons butter or margarine
- 3 Tablespoons flour
- 2-1/4 cups light cream
- 1/4 cup plus 2 Tablespoons brandy
- 1 teaspoon salt
- dash cayenne red pepper
- 2 egg yolks
- 4 cups cut up cooked lobster
- 3 to 4 cups hot cooked rice
- 1/2 cup butter or margarine, melted
- 1 cup soft bread crumbs
- 1 clove garlic, minced
- 1 Tablespoon minced green onion or chives
- 1 Tablespoon snipped parsley
- 1-1/2 teaspoons paprika
- 1/2 teaspoon Worcestershire sauce
Makes: 8 servings
Melt 3 Tablespoons butter in a saucepan. Stir in flour. cook over low heat, stirring until bubbly, about 2 minutes. Remove from heat. Stir in 2 cups of the cream, the brandy, salt and red pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat.
Beat egg yolks and 1/4 cup cream. Stir at least half and hot mixture into egg mixture; blend egg mixture into remaining hot mixture in saucepan. Cook over medium heat, stirring constantly, for 2 minutes. Stir in lobster; heat through.
Divide hot rice among 8 individual casserole dishes; top with lobster mixture.
In a bowl, toss 1/2 cup butter and bread crumbs, garlic, onion or chives, parsley, paprika and Worcestershire sauce together; sprinkle on each casserole.
Set oven control at broil and/or 550 degrees. Broil casseroles about 5 inches from heat for 4 to 5 minutes or until topping is golden brown.
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