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African Rock Lobster en Casserole
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1
Reviews
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By:
Clarinda Britte
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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.
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INGREDIENTS
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6 (3 ounces each) frozen
South African rock lobster
tails
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1/4 cup butter or margarine
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1/4 cup flour
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2 cups chicken broth
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2 egg yolks, fork beaten
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1/3 cup half-and-half
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2 to 3 teaspoons Worcestershire sauce
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1 teaspoon dry mustard
blended with about 1 tablespoon cold water
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1 or 2 packages (10 ounces
each) frozen asparagus
spears, cooked following
package directions
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1 package (8 ounces)
spaghetti, cooked and·
drained
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Parmesan-Romano cheese
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1/4 cup toasted slivered almonds
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DIRECTIONS
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1:
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.
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2:
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.
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3:
Blend in half-and-half, Worcestershire sauce, mustard, and diced lobster. Heat thoroughly.
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4:
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.
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