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Print this Recipe    Lobster Peas

Maine Lobster and Cream English Peas Sauce

4 Maine Lobsters -- 1 1/4 lbs each

1 Tbsp butter
1/4 cup bacon
1/2 cup onions
1/2 cup leeks
1 Tbsp celery
2 cups shelled peas
1 cup chicken stock
1/2 cup cream
Salt & white pepper

1 Tbsp butter
2 cups black trumpettes mushrooms or other mushrooms
Salt & white pepper

Heat the butter in a pan and saute the bacon, add onions, celery,
leeks and saute until an aroma develops. Add the peas, chicken
stock, and simmer for 30 minutes. Season to taste. Strain through
a fine mesh, blend the puree. To cook lobster: Cook lobsters in
salted boiling water for 7-8 minutes. Remove from water, cool down
(the lobbies, not you); Remove heads, peel tails and break claws
to remove meat. Slice each tail into two lengthwise pieces; set
aside. Heat up saute pan with 1 Tbsp butter, saute the mushrooms
quickly for 5 minutes. Season, set aside. Preheat four dinner
plates. Pour equal amounts of sauce on each plate. Place the lobster
nicely on the sauce, place the black trumpettes around the lobster
pieces.

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