Recipe by mollypaul
From the Southern cookery section of the United States Regional Cookbook, Culinary Arts Institute, Chicago, 1947. Shrimp would be a delicious substitution for the lobster. Small portions would make an elegant starter for a dinner party.
- 1 lb fresh mushrooms
- 2 tablespoons butter (no substitutions)
- 1 cup sauterne white wine
- 2 cups cream
- 2 egg yolks
- 1⁄2 teaspoon salt
- 1 tablespoon flour
- 4 cups lobster meat
- paprika, for garnish
- breadcrumbs, for garnish
- parmesan cheese, for garnish
Directions See How It's Made
- Preheat oven to 450F and butter small baking dishes (ramekins, baking shells, or lobster shells will also work).
- Saute the mushrooms in butter.
- Season with the wine; add cream, beaten egg yolks, salt and flour.
- Cook, stirring constantly until smooth; add lobster meat.
- Place mixture in buttered baking dishes.
- Dot with butter, sprinkle with paprika and bread crumbs mixed with cheese.
- Bake for 10 minutes, or until golden.