4 Tbls. butter
4 Tbls. flour
3/4 cup boiling milk or fish stock
2 cups cooked lobster meat, chopped
1 egg, lightly beaten
1 tsp. lemon juice
1 head lettuce, separated into leaves, dipped into boiling water until wilted
salt
Sauce:
2 dl (3/4 cup) fish stock
1 dl (1/3 cup) whipping cream
1 dl (1/3 cup) dry white wine
2 T. unsalted butter
Preheat the oven to 400F. Melt the butter and stir in the flour. Gradually whisk in the milk or stock. Bring to a boil. Stir the lobster into the sauce. Whisk together the egg and lemon juice and add. Season with salt, if necessary. Place spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely. Place, seam side down, in a greased ovenproof dish. Pour stock over lobster rolls, cover with foil and heat about 20 minutes. Combine fish stock, cream and wine and reduce by half. Cool slightly, then stir in the butter. Serve the lobster rolls hot with the sauce. Serves 4.
4 Tbls. flour
3/4 cup boiling milk or fish stock
2 cups cooked lobster meat, chopped
1 egg, lightly beaten
1 tsp. lemon juice
1 head lettuce, separated into leaves, dipped into boiling water until wilted
salt
Sauce:
2 dl (3/4 cup) fish stock
1 dl (1/3 cup) whipping cream
1 dl (1/3 cup) dry white wine
2 T. unsalted butter
Preheat the oven to 400F. Melt the butter and stir in the flour. Gradually whisk in the milk or stock. Bring to a boil. Stir the lobster into the sauce. Whisk together the egg and lemon juice and add. Season with salt, if necessary. Place spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely. Place, seam side down, in a greased ovenproof dish. Pour stock over lobster rolls, cover with foil and heat about 20 minutes. Combine fish stock, cream and wine and reduce by half. Cool slightly, then stir in the butter. Serve the lobster rolls hot with the sauce. Serves 4.
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