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
- 2 lb. lobster
- 1½ cups milk
- Bit of bay leaf
- 3 tablespoons butter
- 3 tablespoons flour
- ½ teaspoon salt
- Few grains cayenne
- Slight grating nutmeg
- 1 teaspoon chopped parsley
- 1 teaspoon lemon juice
- Yolks 2 eggs
- ½ cup 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 the lobster meat from the shell and cut it into dice.
- Scald the milk with the bay leaf, then remove the bay leaf.
- Make a white sauce with the butter, flour, and scalded milk. For a richer dish, use half chicken stock and half cream in place of the milk.
- Add the salt, cayenne, nutmeg, parsley, slightly beaten egg yolks, and lemon juice to the sauce.
- Stir in the lobster dice and refill the shells with the mixture.
- Cover with the buttered crumbs and bake until the crumbs are brown.
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