Wednesday, September 28, 2011

Nova Scotia Hot Lobster

Here's a dish that makes something good into something great. What's better than lobster? Lobster sauteed in butter with a cream sauce over toast. The cream sauce coats your mouth in the richest lobster flavor you can imagine. Don't skip the toast. It's how you get all the cream sauce.

Nova Scotia Hot Lobster
(one serving)
1 live 1¼ lb lobster
1 T butter
1½ t flour
¼ c light cream
Artisan bread
  1. Boil lobster minimally until just red, about 5 minutes.
  2. Cool and pick meat from shell.
  3. 30 minutes before serving, saute in butter over low heat until butter turns red, up to 20 minutes.
  4. While lobster sautes in pan, slice toast into thick slices, set aside. Thoroughly combine flour and cream, removing all lumps.
  5. 5 minutes before serving, toast bread; pour flour mixture into pan, stirring constantly while sauce thickens. Season to taste. Serve immediately over toast.

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