Prep 10 mins
Cook 30 mins
With this recipe special care should be taken not to over salt because when wine is added to a sauce it will intensify the saltiness. Wine should only be added to a hot sauce just prior to serving. Avoid boiling a sauce after wine has been added. This recipe will also work well with scallops, crabmeat, or a combination of seafood. For over 45 years, Venus de Milo Restaurant has been recognized as one of the premier restaurants in southeastern Massachusetts and Rhode Island, and is capable of hosting banquets up to 2000 people! It is also famous for one of it's chefs, Emeril Lagasse, who worked their after culinary school.
- 20 ounces lobster meat (bite sized chunks)
- 1⁄4 cup butter
- 2 cups milk
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped onions
- 1⁄4 cup white wine
- 2 tablespoons prepared mustard
- salt and pepper
- 1 teaspoon parsley flakes
- 1 teaspoon Lea & Perrins Worcestershire Sauce
- 1 dash Tabasco sauce
- 1⁄2 teaspoon curry powder
- 1⁄2 cup Ritz cracker, topping
- Heat the milk in a heavy saucepan over a medium heat until the milk just starts to simmer.
- In a separate saucepan melt the butter and sauté the onions until they become transparent.
- Add the flour to the butter and onion mixture making a roux and continue to cook for a bout a minute.
- Slowly add the hot milk to the roux while whisking until all the milk is incorporated into the sauce.
- Add the prepared mustard, parsley flakes, Lea & Perrins, Tabasco Sauce, and curry powder and simmer over a low fire for about 10 minutes.
- Add the white wine and simmer for an additional 10 minutes.
- Adjust seasoning with salt and pepper and remove from heat.
- Place the lobster chunks in a mixing bowl and add the hot sauce and mix until a nice blend is achieved.
- Place this mixture into an appropriate sized casserole or 4 individual ceramic bakers. Top with Ritz Cracker topping and bake in a 375° oven for approximately 20 minutes or until the sauce begins to bubble at the center of the casserole.
- Remove the casserole from the oven and brown the top under the broiler if desired.
- Serve at once.
The family was divided on this recipe. My husband and son enjoyed it and myself and my daughter thought it was okay. If I were to make it again I think I would use dijon mustard instead of yellow mustard. It was simple to make and did taste good just wasnt my favorite. Thanks for sharing your recipe. I made this for My 3 Chefs 2009