Lobster & Shrimp en Coquille

If a dish calls for 'coquille' it simply means to present it on baking shells. If you don't have coquilles, use a small plate and garnish with bright green parsley or the tips of watercress.

• 1/2 pound shrimp
• 1 lobster tail
• 1/4 cup butter
• 1 chopped onion
• 1/3 cup flour
• 2 cups milk, warmed
• 2 egg yolks
• 2 tablespoons white wine
• Dash nutmeg
• Hot sauce, to taste
• Salt and freshly milled pepper to taste

METHOD

Preheat oven to 350° F.

Bring large pot of water to a boil. Put in seafood. Cook until seafood is opaque. Drain. Remove meat from lobster tail and cut in bite sized pieces.

Sauté onion in melted butter until tender. Whisk in flour. Cook, stirring, until blended, about 3 - 5 minutes. This is your basic roux. Add milk all at once. Cook, stirring, until thick and bubbly. Remove from heat. Let cool slightly.

Blend egg yolks, wine, nutmeg and hot sauce. Stir small amount of roux into yolks. Mix well, and return all at once to roux. Stir in chunks of seafood, salt, pepper.

Divide into individual portions using baking seafood shells.

Bake in preheated 350° F oven for 30 minutes.

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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