Ingredients
6 (1 1/2 lb.) lobsters
8 c. boiling water
1/4 c. butter
4 tbsp. flour
1 tbsp. grated Parmesan cheese
1 1/2 teaspoon salt
2 tbsp. dry white wine
4 tbsp. minced canned mushrooms
Method
Sources
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Claw crackers and picks — extract every bit of lobster and crab
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
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Drop lobsters into rapidly boiling water. When water returns to a boil, cook lobsters 15 min; remove and cold. Boil the water rapidly till it is reduced to 2 c.. Place each lobster on its back and with a sharp knife cut membrane the entire length of the body. Remove and throw away the stomach portion, that is under the head. Remove meat from claws and body and cut into 1 inch pcs. Place body shells in a shallow baking pan. Heat 4 Tbsp. of butter in a sauce pan; add in flour and salt. Gradually add in the 2 c. reduced liquid, stirring constantly till smooth and thickened. Cook 15 min, stirring frequently. Add in wine, mushrooms and the remaining butter. Spread a little sauce in the bottom of each shell. Add in lobster meat; top with rest of sauce and sprinkle with cheese. Place 3 or possibly 4 inches from heat in a preheated broiler and broil about 5 min till mix is warm and lightly browned. Serves 6.