Directions: |
Directions:Add water to a large pot about 3-4 inches deep; enough to cover the whole lobsters. Then bring pot of water to a rolling boil (water boiled rapidly with loads of bubbling). Gently add lobsters to the boiling water head first cover pot with a tight fitting cover, return to a boil as quickly as possible and start the timer. It should take. about 7-8 minutes for 1 1/2 lb. lobster. Add extra 2-3 minutes per pound for each additional pound for extra large lobsters.
Drain and shock lobsters under cold water. Carefully remove lobster from the pot, you may use tongs, place on a board or working surface.Carefully crack the claw of the lobster, without tearing the meat, then remove meat. This might be done by using a rolling pin, mallet, lobster cracker break it open. You will need the shells to cook the lobster in it. Chop the lobster meat into bite sized pieces and set aside, until ready to be used. Preheat oven to 400 degrees. Place a sauce-pan over medium heat then add about 1 tbsp. butter followed by onions and garlic. Stir for about a minute. Add chopped lobster meat, season with creole seasoning lightly and saute for about 2 minutes. Set aside. Heat skillet with oil over medium heat. Add onions, stir for about 30 seconds then add flour stir for about 1-2 minutes. Add wine to deglaze, followed by milk. Turn off heat add cheese, creole seasoning, lemon juice, salt & pepper to taste. Add about 1 tbsp. sauce into lobster shell. add lobster meat, sauce and bread crumbs. Bake for about 3-5 minutes. Remove and garnish with lemon & parsley Serve with salad.
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