1 1/2 sticks butter
1/2 cup sherry
2 cups cooked lobster meat, cut into bite-sized pieces*
2 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups half and half
4 large egg yolks
1/2 cup cracker meal
1 teaspoon paprika
1/4 cup crushed potato chips
2 tablespoons parmesan cheese
Preheat oven to 400 degrees. Over medium heat, in a medium saucepan, bring 4 tablespoons of butter and sherry to a boil; lower heat, then simmer for 2 minutes. Remove pan from heat and add lobster to the sherry butter. Melt 4 more tablespoons of butter and place in the top part of a double boiler over hot, but not boiling water. Stir in flour and salt and add the half and half. Drain sherry butter from the lobster, reserving lobster and adding the liquid to the flour mixture in the double boiler, then cook, stirring constantly, until the sauce begins to thicken. Beat egg yolks in a large bowl until thick. Gradually blend cream sauce into yolks. Return the sauce to the top of the double boiler and continue cooking over the simmering water for 3 minutes, stirring constantly. Spoon lobster and sauce into 4 individual (8-ounce) ramekins. Melt the remaining butter and mix with cracker meal, paprika, potato chips and cheese. Sprinkle mixture over the top of each ramekin. Bake for 20 minutes and serve piping hot. Makes 4 servings.
*Kitchen Ade Note: For the purposes of this recipe, 4 (8-ounce) frozen lobster tails were used.
How to cook frozen lobster tails
Steaming is a good way to cook frozen lobster tails with losing too much flavor, but to preserve taste and texture, the lobster will have to be thawed before cooking. Remove lobster from their wrappings and place in a single layer in glass bowl or dish. Cover dish and refrigerate for 8 to 10 hours, or overnight until thawed. Thread a skewer through the meat, the length of the tail. (The skewer will help keep the tails from curling.) Place enough of water in a large pot fitted with a steamer basket to come up to the bottom of the basket, bringing water to a full boil. Place skewered lobsters into steamer basket and cover pot. Steam the tails, about 1 minute per ounce -- 8-ounce tails would require 8 minutes of steaming. (The shells will turn bright red and the flesh white when done.) Remove lobster from pot with tongs when done, and run under cool water to stop the cooking process. To remove lobster meat from tail in one piece: When lobster cools, remove meat by placing the lobster, shell side down, on a work surface. Starting at the wide end, cut all the way down one side of the tail, from end to end, with a kitchen scissor. Flip the tail over and repeat process on the other side. Pull the membrane to free the tail meat and pull out the meat in 1 piece, using lobster meat, as desired.
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