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Ingredients
- 4 Florida lobster tails
- 1 minced onion
- 1 (8 ounce.) can sliced mushrooms
- 1/2 c. butter
- 3/4 c. Wondra flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tbsp. paprika
- 2 c. cream or possibly half & half
- 4 c. chicken broth
- 2 teaspoon Worcestershire sauce
- 2 egg yolks, beaten
- 1/2 c. cooking sherry
Directions
- Cook lobster. I usually place thawed lobster tails in a large pot with water covering. I bring water to a boil and continue cooking till shells are a bright orange and meat is solid white. This does not take long and over cooking makes meat tough and chewy. After removing shells, cut meat in pcs.
- Saute/fry onion and mushrooms in butter. Fold in flour, salt, pepper, and paprika. Cook over low heat till bubbly. Remove. Stir in cream, chicken broth, and Worcestershire sauce. Heat till boiling, stirring. Boil 1 minute. Add in half of mix to egg yolks. Blend with remainder. Add in cooking sherry and lobster. Heat. Sprinkle Parmesan cheese on top. Serve over rice. Serves 6-8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2005g | |
| Calories 2450 | |
| Calories from Fat 1652 | 67% |
| Total Fat 188.02g | 235% |
| Saturated Fat 116.67g | 467% |
| Trans Fat 0.0g | |
| Cholesterol 561mg | 187% |
| Sodium 4196mg | 175% |
| Potassium 2160mg | 62% |
| Total Carbs 131.84g | 35% |
| Dietary Fiber 14.0g | 47% |
| Sugars 18.81g | 13% |
| Protein 38.0g | 61% |
