~ Defrost Lobster Tails overnight if they are frozen.
~ Heat up some water, add some salt, 1/2 a cup of vinegar and boil them for about 40 minutes.
~ Remove them from the pot and place them face down and place a heavy object over them to keep them straight while they are cooling down.
~ When they are cold cut the top of the shell, spread, remove the meat and cut in small cubes.
~ Wash and dry the empty shells.
~ Dissolve the chicken broth in 1 cup of hot water.
~ Melt the margarine in a pan and gradually add the flour stirring at the same time to a thick cream.
~ Reduce the heat, add the dissolved chicken broth and stir until the cream thickens.
~ Remove the pan from the heat, add the egg yolks, salt and pepper to taste and mix well.
~ Now we melt the butter in another pan and fry the sliced mushrooms and lobster cubes until they are golden brown.
~ Add the grated onion and dry cherry, boil for few minutes and remove from the heat.
~ Add the mustard, fresh cream, stir well to mix and empty into the pan with the cream.
~ Mix well with the cream and fill the empty lobster tail shells with you mixture.
~ Sprinkle some breadcrumbs and grated cheese over the mixture and bake in the oven for about 10 minutes or until they are golden brown.
~ Serve Baked Lobster hot with a nice glass of wine.
~ Good luck and bon appétit.
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