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| Recipe: Lobster Quenelles1 lobster
2 tablespoons bread crumbs
6 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
Few grains cayenne
2 egg yolks
1 egg white
Pound to a paste the meat and coral of a hen lobster, mix with it the bread crumbs and butter; add seasonings and moisten with eggs; if it proves too soft when tasted, add another white; if too stiff, work in a little water. Shape and poach, and serve with Tartare Sauce. (If served hot, the sauce should be Bechamel.) These may be cooled after poaching, fried in butter and served as a garnish for steamed fish, or in soup.
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Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved.
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Recipe: Lobster Quenelles |
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