Yields: 24 servings
Conversion Chart: Here >>
Ingredients:
24 frozen Portico lobster tails
(4 ounces each), thawed
6 pounds white mushrooms, sliced
12 large shallots, finely chopped
12 ounces unsalted butter
1 quart dry sherry
2¼ quarts heavy cream
2 quarts frozen green peas
2 tablespoons salt
¾ teaspoon cayenne pepper
Procedure:
1. Boil, broil or bake lobster; cool. Pull lobster meat from shells and cut crosswise into ¼-inch-thick slices, reserving shells. Sauté mushrooms and shallots in butter until mushrooms are browned; hold.
2. To serve, boil sherry 1 minute. Add cream, peas, salt and cayenne; boil until sauce thickens. Stir in
mushroom mixture and lobster meat and cook until heated through. Fill reserved shell with lobster mixture.
Recipe Type: Authentic
Submitted By: Sysco
Recipe Author: Sysco
Original Photograph By: syscocentralpa.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.syscocentralpa.com/ordereze/Files/Sysco_Seafood_Book.pdf