SHERRY LOBSTER SAUCE RECIPES

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LOBSTER IN SHERRY SAUCE RECIPE | MYRECIPES



Lobster In Sherry Sauce Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 servings

Number Of Ingredients 13

6 cups water
8 frozen lobster tails, thawed
½ cup butter
1 medium onion, grated and juice reserved
2 teaspoons dry mustard
1 teaspoon salt
¼ cup plus 2 tablespoons all-purpose flour
2 cups milk
Dash of hot sauce
2 tablespoons lemon juice
3 to 4 tablespoons sherry
2 tablespoons grated Parmesan cheese
8 baked commercial patty shells

Steps:

  • Bring water to a boil in a large Dutch oven; add lobster tails, and return to a boil. Cook 5 minutes. Remove tails from water with kitchen tongs, and rinse under cold water. Drain.
  • Position tails on their backs on a cutting board. With a sharp knife or kitchen shears, cut down the outer edges of tails to remove membranous covering and expose meat. Remove meat, and cut into bite-size pieces. Set meat aside.
  • Melt butter in a heavy saucepan over low heat; add onion and juice, cooking until tender.
  • Add mustard and salt, mixing well. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in hot sauce, lemon juice, sherry, Parmesan cheese, and reserved lobster. Continue cooking until lobster is thoroughly heated. Spoon lobster mixture into patty shells, and serve immediately.

LOBSTER WITH SHERRY SAUCE RECIPE | EAT SMARTER USA



Lobster with Sherry Sauce recipe | Eat Smarter USA image

The Lobster with Sherry Sauce recipe out of our category Lobster! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours 20 minutes

Yield 4

Number Of Ingredients 9

4 lobsters (about 800 grams)
1 onion
60 grams butter
1 tablespoon Pastry flour
4 centiliters dry sherry
250 milliliters Whipped cream
2 tablespoons scallions
salt
white peppers

Steps:

  • Boil plenty of water in a large pot. Put the lobster head first into the bubbling water, bring to a boil again, reduce the temperature and poach the entire lobster for about 30 minutes. Remove the poached lobster from the water, let it cool and trigger with scissors. Cut the lobster tail in half lengthwise. Remove the giblets, rinse and pat dry.
  • For the sauce, peel the onion and chop finely. Heat 50 grams (approximately 3¼ tablespoons) butter in a pan, stir in the flour and pour in the sherry and cream. Simmer until slightly creamy with stirring for about 5 minutes. Strain the sauce, if desired, through a sieve. Sprinkle the strained sauce with the chives and season with salt and pepper.
  • Place the lobster in a hot frying pan with the remaining butter and let brown slightly. Serve the lobster with the sauce on plates.

Nutrition Facts : Calories 732.43 kcal, FatContent 35.73 g, SaturatedFatContent 20.79 g, ProteinContent 88.29 g, CarbohydrateContent 7.28 g, SugarContent 0 g, CholesterolContent 764.87 mg

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LOBSTER IN SHERRY SAUCE RECIPE | MYRECIPES
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  • Add mustard and salt, mixing well. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in hot sauce, lemon juice, sherry, Parmesan cheese, and reserved lobster. Continue cooking until lobster is thoroughly heated. Spoon lobster mixture into patty shells, and serve immediately.
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