食材:
南美大龍蝦尾 約500克
牛油 40克
麵粉 4大匙
白酒 50 ml
淡忌廉 2/3杯
牛奶 適量 (若覺得醬汁太濃稠,可加牛奶稀釋)
水牛芝士碎 (Mozzarella Cheese) 適量
鹽 適量
黑胡椒 適量
做法:
- 將龍蝦肉去除底殼取出並切塊,小心要保留上面的完整龍蝦殼
- 用細火加熱大約20克牛油,加入龍蝦肉略炒,再倒入白酒煮至大約四成熟, 取出備用
- 用原鍋加入餘下牛油及麵粉,用細火炒勻成糊狀
- 加入牛奶及淡忌廉慢慢煮成濃稠糊狀忌廉醬
- 加入龍蝦肉與忌廉醬拌勻,並加入鹽及黑胡椒調味
- 再將龍蝦肉放回龍蝦殼中,並在面上撒上少許的水牛芝士碎
- 放入已預熱220℃焗爐中焗大約15- 20分鐘至金黃色就完成,趁熱享用 !
Baked White Wine Cream Sauce Lobster Tail
Ingredients:
Approx. 500g South America Lobster Tail (Large)
40g Butter
4 Tablespoons Flour
50ml White Wine
2/3 Cup Whipping Cream
Milk (For diluting the sauce)
Shredded Mozzarella Cheese
Salt
Black Pepper
Directions:
- Cut through the top shell of the lobster tail, then pull out the meat and cut into pieces and keep the shell intact.
- Melt 20g butter with low heat and stir fry the lobster meat; add in white wine and cook until almost half cooked, remove and set aside.
- Use the same pan to heat the rest of the butter and flour with low heat and mix well.
- Add in milk and whipping cream until it is thickened.
- Add in the lobster meat and season with salt and pepper.
- Stuff the shell with the lobster meat and sprinkle with cheese on top.
- Bake the lobster in a pre-heated oven at 220℃ for 15- 20 mins until it turns brown.