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SOUTHERN RECIPES
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Lobster Saute In A Pastry Shell 

  • Lobster meat, cooked, chunks - 1 lb. 

  • Mushrooms, sliced - 4-6 ounces 

  • Heavy cream - pint (1 cup) Scallions, sliced - cup 

  • Pepper and salt to taste 

  • Shallots, chopped - to taste 

  • Pastry shell, pre-baked - 4 

  • Pernod - 1 oz. 

    1. In a skillet, saute the shallots, 1-minute, add the mushrooms and cook till dry. 

    2. Add the cream and Pernod and reduce till syrupy and then add the lobster and carefully heat. 

    3. Correct the seasoning and ladle evenly into the pastry shells. Sprinkle with herbs. 

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