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Home > Seafood Recipes > Recipes: Lobster  > Stuffed Lobster a la Bechamel Recipe

Stuffed Lobster a la Bechamel Recipe

2 lb. lobster

1 1/2 cups milk

Bit of bay leaf

3 tablespoons butter

3 tablespoons flour

1/2 teaspoon salt

Few grains cayenne Slight grating nutmeg

1 teaspoon chopped parsley

1 teaspoon lemon juice

Yolks 2 eggs

1/2 cup buttered crumbs

Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf and make a white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown. One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.


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Stuffed Lobster a la Bechamel Recipe



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