Bosch HSLP751UC Manuale Istruttivo

Pagina di 102
Seafood Dishes
53
Lobster with Sauce
INGREDIENTS
4 – 8 oz. Lobster tails
Salt
Cayenne pepper
Lobster Sauce
¼ Cup butter
2  Shallots, finely chopped
1 Rounded tbsp. flour
2 Cups fresh fish stock
½ cup white wine
¾ cup whipping cream
2 egg yolks, beaten
1 tsp. hot English mustard
2 tbsp. fresh lemon juice
¼ cup chopped fresh parsley
To Finish
1  French roll
½ cup freshly grated Parmesan cheese
 SETTINGS
  Lobster
  STEAM, 210° – 212ºF
  5 minutes
  Perforated + Baking Pan
  Stuffed Rolls
  STEAM CONV, 450°F
  8 minutes
   
1
1
3
3
Rinse and thaw lobster tails, if frozen.
 
Place the tails in the perforated pan and steam as indicated, until lobster meat is 
barely firm. Remove from the oven and let lobster cool.
Meanwhile, make the sauce: Melt the butter in a large skillet over medium heat. Add 
the shallots; cook and stir until tender. Mix in the flour, stirring well. Add the fish 
stock, white wine, whipping cream and reserved lobster juices. Bring to a boil, and 
cook until reduced by two-thirds. Add 2 - 3 tbsp. of sauce to the beaten egg yolks, 
stirring well and return to the sauce; allow the sauce to cook gently, but not simmer. 
Mix in the mustard, lemon juice, and parsley. Season to taste with salt and pepper. 
Keep sauce warm.
Cut the French roll in half lengthwise and then crosswise; hollow out the interior of 
the sections. Remove lobster meat from shells and chop coarsely; add to the sauce. 
Nestle the tail feather ends of the tails in the bread segments (to raise and stabilize 
those ends) and place in the baking pan. Fill shells with lobster meat. Spoon the 
sauce over the meat and top with Parmesan. Cook on rack position 2 until sauce 
bubbles and cheese browns, about 8 minutes.
Serves 4
Per serving approx. 515 kcal, 35 g fat, 11 g carbohydrates, 32 g protein