Lobster Thermidor Dipfrom Chips and Dips by Claudia McQuillan |
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Ingredients:
4 tablespoons unsalted butter 1 shallot, minced 2 tablespoons flour 2 tablespoons dry sherry 2 tabIespoons dry white wine 1 cup chicken stock 2 cups cooked fresh lobster meat, cut into 1/2-inch pieces, and picked over for shells and cartilage 2/3 cup grated parmigiano-reggiano cheese 2 tablespoons fresh parsley leaves, minced 1 cup heavy cream 1 teaspoon dijon mustard Sea salt and white pepper, to taste 2 tablespoons sliced black olives, for garnish
This and many other wonderful recipes may be found in
Chips and Dips by Claudia McQuillan from Chronicle Books
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Preheat the broiler. In a nonreactive, melt the butter over medium heat; add the minced shallot and sauté for 1 minute. Whisk in the flour, then add the sherry, white wine, and chicken stock. Cook for 4 minutes, stirring constantly. Stir in the lobster meat, 1/2 cup of the Parmigiano-Reggiano, parsley, cream, and mustard. Cook for 2 minutes, stirring often. Taste, and season with salt and white pepper. Pour the lobster mixture into a shallow baking dish. Sprinkle the remaining Parmigiano-Reggiano over the dip, and broil for 1 minute, or until the cheese is lightly browned. Transfer the dip to a chafing dish. Garnish with sliced black olives. |
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