Surprise your guests with an elegant entrée: Lobster and asparagus coquilles.
The seasonal spices of nutmeg and cloves punctuate the richness of the cheese sauce and add a festive complexity to the dish.
Coquille, in French, means “shell” and refers to the lobster in the dish as well as the large scallop shells in which it is served. If you don’t have scallop shells, use individual ramekins.
Recipe courtesy of From the Chef ’s Kitchen Cookbook, a collection of recipes from Erickson chefs across the country, like Cedar Crest’s Jason Fernandi. Chef Jason serves dishes like this every day at Cedar Crest’s five unique restaurants.
Lobster and asparagus coquilles
Ingredients:
3½ Tbsp butter
1 shallot, finely chopped
1 lb lobster meat, diced (thawed and drained if frozen)
1 bunch fresh asparagus, cooked and diced
¼ tsp lemon juice
3 Tbsp all-purpose flour
2 cups hot milk
¼ tsp nutmeg
1 cup grated Emmental cheese
Salt and pepper
Pinch of ground cloves
Directions:
Heat one teaspoon butter in saucepan. Add shallot and cook one minute over medium heat. Stir in lobster, asparagus, and lemon juice; cover and simmer six to seven minutes over very low heat.
Heat remaining butter in second saucepan. Mix in flour and cook two minutes over low heat, stirring constantly. Add salt and pepper to taste and cook six to seven minutes over low heat.
Pour in milk and season with nutmeg and cloves; blend well with a whisk. Season to taste and cook six to seven minutes over low heat.
Transfer lobster and asparagus mixture to saucepan containing butter sauce. Mix in ½ cup cheese and simmer one to two minutes.