8 Frozen lobster tails, 5 tablespoons of butter or margarine 4 tablespoons of flour 1 teaspoon of salt 1 teaspoon of Paprika Cayenne to taste 2 cups of Light cream 2 tablespoons of lemon juice 1/4 cup of Cracker crumbs 1/4 cup of Grated Parmesan cheese
Cook lobster tails in boiling salted water until pink and tender or as package directs. Drain. With scissors, cut meat away from the shells and dice. Rinse the shells and set aside. Sauté the lobster meat in 4 tbsp. butter in large frying pan for 2-3 minutes. Remove the lobster from the pan. Blend in the flour, salt, paprika, and cayenne and cook for 1-2 minutes. In a separate pan, heat the cream and then add to the flour mixture, stirring constantly, until mixture thickens and boils 1 minute. Stir in the lemon juice. Add lobster. Spoon filling into the lobster shells. Mix together the cracker crumbs, cheese, and remaining tbsp. butter and sprinkle this mixture over the lobster. Bake at 450ºF. for 10 minutes, or until top is golden. Yield: 4 servings. Typed in MMFormat by cjhartlin@msn.com Source: The Jr. League of Elizabeth-Plainfield, New Jersey (The Eastern Jr. League Cookbook) Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 10, 1998
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