Name Lobster shells


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* 8 conchiglie (large shells)
* meat from a 500 g (1 lb) cooked lobster
* 2 teaspoons lemon juice
* salt
* cayenne pepper
* 155 ml (5 fl oz / 2/3 cup) double (heavy) cream
* 1/2 teaspoon grated lemon peel
* 2 teaspoons chopped fresh dill
* pepper
* lemon twist and sprigs of dill, to garnish

1. In a targe saucepan of boiling salted water, cook shells, until just tender. Drain.
2. Preheat oven to 190C (375F/Gas 5). Chop lobster meat roughly. Put into a bowl with lemon juice, salt, cayenne pepper and 6 teaspoons cream. Mix well together. Fill shells with lobster mixture. Arrange in an ovenproof dish.
3. In a bowl, mix together remaining cream, lemon peel and dill. Season with salt and pepper. Pour over shells. Cover dish with foil. Bake in the oven for 15-20 minutes until heated through. Baste with sauce halfway through cooking time.
4. Garnish with a lemon twist and sprigs of dill. Serve at once.

Serves: 4 as a first course.

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