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African Rock Lobster en Casserole Recipe


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African Rock Lobster en Casserole Recipe serves lobster tails over spaghetti with a delicious sauce which combines butter, flour, chick broth, eggs, half-and-half, Worcestershire sauce, dry mustard, and asparagus.
Food Category:    Seafood
Cuisine Origin:    African
    • Servings:6
    • Calories per Serving:548
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  • 6 (3 ounces each) frozen South African rock lobster tails
  • 1/4 cup butter or margarine
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 egg yolks, fork beaten
  • 1/3 cup half-and-half
  • 2 to 3 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard blended with about 1 tablespoon cold water
  • 1 or 2 packages (10 ounces each) frozen asparagus spears, cooked following package directions
  • 1 package (8 ounces) spaghetti, cooked and drained
  • Parmesan-Romano cheese
  • 1/4 cup toasted slivered almonds


  • Drop frozen lobster tails into boiling salted water. Return to boiling and simmer 3 minutes. Remove cooked lobster tails and place under running cold water until cool enough to handle. With scissors, cut along each edge of bony membrane on the underside of shell; remove meat.
  • Dice half of the meat and cut remainder into chunks; set aside. Heat butter in a heavy saucepan; stir in flour. Cook until bubbly. Add broth gradually while blending thoroughly. Stirring constantly, bring rapidly to boiling and cook 1 to 2 minutes. Immediately blend about 3 tablespoonfuls into egg yolks and stir into the hot sauce. Cook 3 to 5 minutes, stirring constantly.
  • Blend in half-and-half, Worcestershire sauce, mustard, and diced lobster. Heat thoroughly.
  • Divide cooked asparagus equally among 6 individual casseroles. Spoon over spaghetti and hot lobster sauce. Generously shake cheese over all. Top with lobster chunks and almonds.
Rock Lobster
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