Serves 2
- 2 tablespoons butter
- 1/2 cup sherry or white wine with 1 tablespoon lemon juice
- 1 cup lobster meat, cooked
- 1/4 teaspoon Old Bay seasoning
- 1-1/2 teaspoons Parmesan cheese
- 3 tablespoons butter
- 8 ounces clam stuffing
- 3/4 cup half-n-half
- 2 egg yolks
- TOPPING:
- 1 can Pillsbury Grands biscuits
- 2 tablespoons melted butter
- 12 asparagus tips
Melt 2 tablespoons butter, add wine/sherry and boil 1 minute. Add lobster meat and let stand.
Melt 3 tablespoons butter; add clam stuffing. Stir 1 minute until it bubbles. Remove from heat. Slowly stir in cream and wine, drained from the lobster meat. Add the seasoning and Parmesan cheese. Return to the heat until smooth and thick. Remove from heat.
Beat egg yolks very well and fold in 4 tablespoons of the sauce, 1 tablespoon at a time. Add to sauce mixture. Mix well. Heat over hot water in top of double boiler. Don't let the water boil, or the sauce may curdle. This takes about 3 minutes. Remove from heat.
In each "personal serving" oven dish, smear some butter, then spread one biscuit over the bottom of the dish until it touches the sides. Bake in the oven for 10 minutes at 400 degrees. Add the lobster sauce mix over the biscuit, display 6 raw asparagus tips in a presentable array, then top with another biscuit to cover the mixture. It's OK to leave a little space to permit some evaporation. Put 1 tablespoon melted butter over the top of the biscuit.
Finally, top the biscuit with the lobster "head" embedded in the biscuit topping. Bake until biscuit on top is browned.
