Lobster Imperial Recipe - Cooking Index
Lobster Imperial Recipe - Cooking Index
| 4 | Lobsters - (1 1/4 lbs ea) | |
| 1/2 | Green pepper - finely chopped | |
| 1 | Pimento - finely chopped | |
| 1 | Egg | |
| 1/2 cup | 118ml | Mayonaisse |
| 1 tablespoon | 15ml | Additional mayonaisse |
| 1 tablespoon | 15ml | Bread crumbs |
| 1 teaspoon | 5ml | English mustard |
| 1 teaspoon | 5ml | Paprika |
Boil lobsters and allow them to cool. Split lobsters in half and pick out the meat in the tail, body and claws. Thoroughly clean the body and tail shell halves, rinse and save. Cut lobster meat into 1/2-inch (bite-size) cubes.
In a bowl, combine green pepper, bread crumbs, pimento, egg, mustard and 1/2 cup mayonaisse. Mix well. Add lobster meat and mix gently. Spoon mixture into cleaned lobster shells. Spread additional mayonaisse on top and sprinkle with paprika.
Bake at 350 degrees for 15 to 20 minutes. Serve hot for an elegant meal, garnished with lemon and parsley.
To serve cold, chill the baked lobster halves in the refrigerator and serve on a bed of lettuce or other cleaned and washed greens.
This recipe yields ?? servings.
Source:
New York Seafood Council at http://www.nyseafood.org
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