Ingredients
1 pound of cooked lobster meat
1/2 cup lobster stock
1 Tablespoon olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell pepp
1 teaspoon Dijon mustard
1/2 cup chopped mushrooms
1 1/2 cups white sauce
1 Tablespoon Tarragon
1/2 cup grated parmesan cheese
1/4 teaspoon black pepper
Directions
Saute lobster meat (cut in 3/4 inch pieces) in butter. In a medium sized saute pan, heat olive oil over medium-high heat. Add scallions,
bell peppers, chopped mushrooms, tarragon and black pepper. Cook 2-3 minutes until vegetables just start to soften, then add brandy and wine and
turn heat to high. When liquid is boiling, add lobster stock and reduce to almost a glaze by lowering heat to medium. Add the white sauce and Dijon
mustard and blend. Add shrimp/and/or lobster and simmer 15 minutes.
When mixture starts to bubble, remove from heat. Final servings
should be topped with parmesan cheese and sprinkled with paprika,
and set under a preheated broiler to brown. Serve immediately.
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