Lobster and Oyster Filling
A dish made with oysters and celery.
contains glutencontains dairycontains shellfish
Ingredients
US
Metric
- (_For Patties or Vol-au-Vent_)
- 470 ml oysters
- 565 g lobster
- 350 ml cold water
- 1 stalk celery
- 1 slice onion
- Salt
- 60 ml butter
- 80 ml flour
- 180 ml cream
- Worcestershire Sauce
- Lemon juice
- Paprika
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¾ cup cream → lactose-free cream or coconut cream
Steps
- Clean and parboil the oysters, then drain them, reserving the liquor.
- Add the lobster body bones and tough claw meat, the cold water, celery, and onion slice to the oyster liquor.
- Cook slowly until the stock is reduced to 240 ml, then strain.
- Make a sauce from the butter, flour, strained stock, and cream.
- Add the oysters and the lobster meat cut in strips.
- Season with salt, Worcestershire sauce, lemon juice, and paprika. For an improvement, add ½ teaspoon beef extract.
Nutrition (estimated, per serving)
| Calories | 467 |
|---|---|
| Protein | 35.2 g |
| Fat | 28.4 g |
| Carbs | 17.0 g |
| Fiber | 1.4 g |
| Sodium | 864 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States