Lobster Tetrazzini

Download
photo by a food.com user photo by a food.com user
Ingredients:
12
Yields:
8 portions
Advertisement

ingredients

Advertisement

directions

  • Cut the meat from 4 pounds boiled lobster into strips, reserving any coral.
  • Simmer the water the lobster was cooked in until it is reduced to 2 cups and reserve it. Saute 1/2 pounds mushrooms thinly sliced in 3 tablespoons butter until they are soft and lightly browned and reserve them.
  • In a saucepan melt 3 tablespoons butter, stir in 2 tablespoons flour and cook (the roux), stirring for a few minutes.
  • Add the lobster coral and stir in gradually the reserved cooking liquid.
  • Cook the sauce, stirring, until it is smooth and thick.
  • Then stir in 1 cup heavy cream and 3 tablespoons of sherry.
  • Add a pinch of nutmeg and salt and pepper to taste. Simmer the sauce for 10 minutes.
  • Add the lobster meat, the mushrooms and 1/2 cup diced truffles.
  • Arrange 1/2 pound hot cooked spaghetti in coils on platter.
  • Make a well in center of the spaghetti and pour in the lobster sauce.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes