Mrs. John F. Kennedy's Lobster Cardinale
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 1-1/2 pound lobsters
8 cups boiling water
3/4 cup butter or margarine
4 tablespoons flour
1-1/2 teaspoons salt
2 tablespoons dry white wine
4 tablespoons chopped canned mushrooms
1 tablespoon grated Parmesan cheese
Drop lobsters into rapidly boiling water. When water returns to a boil, cook lobsters 15 minutes; remove and cool. Boil the water rapidly unti it is recued to 2 cups. Place each lobster on its back and with a sharp knife cut membrane the entire length of the body. Remove and discard the stomach portion, which is under the heat. Remove meat from claws and body and cut into 1-inch pieces. Place body shells in a shallow baking dish.
Melt 4 tablespoons of butter in a saucepan; add flour and salt. Gradually add 2 cups of the reduced liquid stirring constantly until smooth and thickened. Cook 15 minutes, stirring frequently. Add wine, mushrooms, and the remaining butter. Spread a little sauce in the bottom of each shell. Add lobster meat, top with rest of sauce, and sprinkle with cheese. Place 3 to 4 inches from heat in a preheated broiler and broil about 5 minutes, until mixture is hot and lightly browned.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
6 1-1/2 pound lobsters
8 cups boiling water
3/4 cup butter or margarine
4 tablespoons flour
1-1/2 teaspoons salt
2 tablespoons dry white wine
4 tablespoons chopped canned mushrooms
1 tablespoon grated Parmesan cheese
Drop lobsters into rapidly boiling water. When water returns to a boil, cook lobsters 15 minutes; remove and cool. Boil the water rapidly unti it is recued to 2 cups. Place each lobster on its back and with a sharp knife cut membrane the entire length of the body. Remove and discard the stomach portion, which is under the heat. Remove meat from claws and body and cut into 1-inch pieces. Place body shells in a shallow baking dish.
Melt 4 tablespoons of butter in a saucepan; add flour and salt. Gradually add 2 cups of the reduced liquid stirring constantly until smooth and thickened. Cook 15 minutes, stirring frequently. Add wine, mushrooms, and the remaining butter. Spread a little sauce in the bottom of each shell. Add lobster meat, top with rest of sauce, and sprinkle with cheese. Place 3 to 4 inches from heat in a preheated broiler and broil about 5 minutes, until mixture is hot and lightly browned.
Serves 6.