![]() Add the Gruyère and Cheddar-jack cheeses and whisk until they melt the sauce will be thick. ![]() Slowly stir in the heavy cream while whisking, then season with pepper. Add the dry mustard and seafood seasoning. Move it around with a wooden spoon for a few minutes, but do not allow it to brown. In a large pot or Dutch oven on medium heat, add the butter, flour, onions and garlic. Drain the pasta, reserving the poaching water. Add the pasta and cook the pasta until al dente, 7 to 8 minutes. Place the lobster shells in the pot of poaching water. Once the tails are cooled, remove the flesh, chop and set aside. Remove the tails from the pot and place in a bowl of ice water immediately. Turn the heat to medium, cover the pot and slow poach the lobster tails until the shells turn a bright red color, 10 to 12 minutes - don’t let the water simmer. Add a pinch of salt and the seafood seasoning. ![]() In a medium pot, add the lobster tails and add enough cold water to cover the tails by a few inches.
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