Ingredients
-
2
-
2
-
2
-
1/2
-
4
-
2
-
1
-
1
-
3
-
-
-
-
-
-
Directions
Lobster Thermostat, Or did I mean “thermometer”? Oh well, I knew it was therm-something! The heck with it – call it whatever you like, it’s helluva good., I came across this wonderful recipe, I added asparagus tips and next time I will use three lobsters. Thanks for this gem., There’s not really much to say that others haven’t already said! This was very tasty, and hubby is already planning for the next time I make it! My only small issues is that the sauce never got as thick as I like and the wine was a little bit too overpowering for me. As far as the wine goes, hubby didn’t mind it at all, so maybe I just had a heavy hand, or should use a different white wine. For the sauce, I just don’t think I cooked it long enough. But I will definitely cook this again!
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Thaw the Lobster Tails, Remove the Meat from the Shells and Cut Into 1-Inch Medallions. |
|
3
Done
|
Steam the Lobster Until Almost Done. |
|
4
Done
|
Then Mix With Cheese and Chives and Place in a 16-Ounce Casserole Dish. |
|
5
Done
|
Heat the Chicken Stock and Cream in a Small Pot Over Medium Heat. |
|
6
Done
|
Make a Roux With Melted Butter and Flour. |
|
7
Done
|
Add to the Chicken Stock and Cream While Stirring Constantly. |
|
8
Done
|
Cook Until the Sauce Is Thick and Creamy, Add Wine and White Pepper. |
|
9
Done
|
Pour the Sauce Over the Lobster and Then Bake at 400f For 10-12 Minutes or Until the Lobster If Fully Cooked and Cheese Is Melted. |
