Stuffed Lobster à la Béchamel
A dish that gets its character from milk and bit of bay leaf.
contains glutencontains dairycontains eggscontains shellfish
Ingredients
US
Metric
- 905 g lobster
- 350 ml milk
- Bit of bay leaf
- 44 ml butter
- 44 ml flour
- 2 ml salt
- Few grains cayenne
- Slight grating nutmeg
- 5 ml chopped parsley
- 5 ml lemon juice
- Yolks 2 eggs
- 120 ml buttered crumbs
Make it lactose-friendly
- 1½ cups milk → lactose-free milk, oat milk, or almond milk
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf and make a white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown. One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.
Nutrition (estimated, per serving)
| Calories | 426 |
|---|---|
| Protein | 33.0 g |
| Fat | 29.1 g |
| Carbs | 7.2 g |
| Fiber | 0.1 g |
| Sodium | 1038 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States