Recipe - Lobster Mushroom Coquilles

One half pound Mushrooms; minced
3 tablespoon Butter
One fourth cup Minced shallots
3 tablespoon Flour
1 One half cup Half and Half
One half teaspoon Salt
One half teaspoon Dry mustard
One half teaspoon Paprika
One fourth teaspoon Garlic powder
One fourth teaspoon White pepper
2 Egg yolks
One fourth cup Sherry
2 teaspoon Lemon juice
One half teaspoon Curry powder
2 One half cup Cooked lobster meat
3 tablespoon Minced parsley
Buttered bread crumbs
Grated Parmesan cheese

Saut‚ mushrooms in butter until slightly browned. Add shallots and cook 2
minutes. Sprinkle in flour, stir and cook 3 minutes. Slowly add Half and
Half, stir and cook until thickened. Add seasonings. Beat yolks and sherry.
Whisk yolk mixture into 1 cup hot mushroom sauce. Beat yolk and mushroom
sauce into remaining sauce and add lemon juice and curry powder. Cook and
stir without boiling for 5 minutes. Adjust seasonings and add lobster and
parsley. Divide lobster between buttered scallop or oyster shells. Sprinkle
with crumbs and cheese. Bake at 350ø for 15 minutes until bubbly and
browned. Garnish with parsley and lemon curls. Yield: 12 to 14 servings.

MARCIE SCRIBER (MRS. LADD)

JONESBORO, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.