LOBSTER ON THE GREEN WITH
BECHAMELLE SAUCE
( RECIPE FOR 2 PERSONS )
From Daniel Anny � A Touch of Class Hair Salon, Largo, Florida
OVEN: 400 DEGREES
WHAT YOU NEED:
1 - 2 Pound LIVE LOBSTER, STEAMED
1 POUND OF SHRIMP, STEAMED
1 POUND OF STONE CRAB CLAWS
(Your butcher will steam all of the above for you at your
market.)
1 ONION (CHOPPED)
2 LEEKS
1 POUND OF COLLARD GREENS
� POUND OF MUSHROOMS
SALT, PEPPER, OLIVE OIL, GARLIC, CORNSTARCH., NUTMEG
2 MEDIUM SIZED BAGS OF SWISS CHEESE - SHREDDED
2 CUP OF MILK
WASH AND CUT THE LEEKS INTO VERY
SMALL PIECES.
SAUT� IN OLIVE OIL UNTIL SOFT BUT NOT BROWN. KEEP CRUNCHY. SET ASIDE.
DO THE SAME WITH THE MUSHROOM. SET TO ONE SIDE.
BECHAMELLE SAUCE
SAUT�ED THE SHRIMPS WITH OLIVE OIL, AND ADD GARLIC, SET TO THE SIDE.
USE A BAKING PLATE, WHICH YOU CAN USE ALSO AS A SERVING PLATE.
LAYER ON THE BOTTOM, FIRST THE COLLARD GREEN (WASHED),
THEN THE SAUT�ED SHRIMPS.
SAUT�ED MUSHROOMS
SAUT�ED LEEKS
TAKE THE STONE CRAB OUT OF THE SHELLS, LAYER ON TOP OF THE MUSHROOM AND THE LEEKS,
SPLIT THE LOBSTER TAIL SPLIT DOWN THE MIDDLE AND TAKE THE LOBSTER CLAWS OUT OF THE SHELLS.
PLACE SPLIT TAIL IN THE MIDDLE AND SURROUND WITH CLAWS.
SAUT� THE ONION TO MELT IN THE PAN WITH OLIVE OIL, BUT DO NOT BROWN
STIR IN 2 TBSP OF CORNSTARCH
STIR IN 2 CUPS OF MILK ,
LET IT GET NICE AND CREAMY. STIR CONSTANTLY. BE CAREFUL NOT TO BURN OR GET STICKY.
WHEN IT IS NICE AND CREAMY, TURN OFF THE HEAT,
ADD 1 BAG OF SWISS CHEESE AND KEEP STIRRING.
ADD NUTMEG, SALT AND PAPER TO YOUR TASTE.
POUR THE SAUCE ON THE TOP OF EVERYTHING. THEN ADD THE LAST BAG OF SWISS CHEESE
BAKE AT 400 DEGREES UNTIL NICELY BROWNED (APPROXIMATELY 10 MINUTES)
SERVE AND ENJOY
