Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

This is from Southern's Living "30 Years of our Best Recipes" cookbook. If you want to serve an elegant dinner for 4 -- this would be a great choice. I did as the recipe suggested and made a tower of rice that was surrounded the lobster chunks and a pool of the rich lobster sauce. To make the rice "tower", pack the hot rice into a measuring cup and unmold it onto each plate.

Ingredients Nutrition

Directions

  1. Cook lobster tails in boiling water 5 to 6 minutes; drain. s.
  2. Split tails lengthwise on underside of shell.
  3. Remove meat and coarsely chop; set aside.
  4. Melt butter in large skillet over medium-low heat.
  5. Add flour, mustard, and paprika, stirring until smooth.
  6. Cook 1 minute, stirring constantly.
  7. Add mushrooms, and cook 3 minutes; stirring constantly.
  8. Gradually add milk and cream; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  9. Add sherry and salt; simmer 10 minute.
  10. GENTLY stir in lobster meat and cook just until thoroughly heated.
  11. Serve over rice.
  12. Garnish if desired.

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