Shelly's Recipe

LOBSTER NEWBURG

Category: Fish and Seafood

2 (4 oz) frozen lobster tails, thawed
2 tbsp unsalted butter
1 (8 op) pkg sliced mushrooms
1 large shallot, finely chopped
1/3 cup dry sherry
3/4 cup whipping
2/3 cup frozen green peas
1/2 tsp salt
Pinch cayenne pepper

Add lobster to a pan of boiling water over high heat; cover and heat to boiling. Reduce heat and cook 4-5 minutes or until lobster meat turns opaque throughout. Transfer to a cutting board to cool slightly.

Meanwhile, in a skillet, melt butter and saute mushrooms and shallots and cook 10 minutes or until mushrooms brown, stirring occasionally. Remove skillet form heat. Transfer mushrooms mixture to a bowl. Add sherry to same skillet; heat to boil over medium-high heat. Boil 1 minute. Add cream, peas, salt and cayenne; heat to boiling. Boil 3-5 minutes or until sauce thickens slightly. Stir in mushroom mixture; heat through. Remove skillet from heat.

Remove lobster meat from shells, reserve shells. Cut lobster meat crosswise into 1/4 inch thick slices. Add meat to skillet with sauce and cook over medium heat 1 minutes or until heated through. Fill shells with lobster mixture to serve. Serves 2