Lobster Bordelaise

Chicken in Lobster Bordelaise Sauce

Lobster Bordelaise

Directions

  1. In a sauté pan melt butter with cayenne, salt, and nutmeg. Slowly whisk in flour to make a blond roux.
  2.  In a separate sauce pan heat up milk, onion, carrot, and oregano. Bring to boil, then slowly whisk in the roux. Add lobster and wine to thickened milk mixture.
  3. Serve on top of toasted bread.

Ingredients

  • 4 slice(s) bread, French loaf, toasted
  • 1/4 tsp. oregano, dried
  • 2 lb(s) Empire's Treasure® Lobster Meat, cooked
  • 1/4 Cup(s) Nature's Best Dairy® Butter, Unsalted, plus 2 Tbsp.
  • 1 Cup(s) Nature's Best Dairy® Milk
  • 1/8 tsp. nutmeg
  • 1/4 Cup(s) Peak Fresh Produce® Carrot(s), diced
  • 1/8 tsp. Roma® Cayenne Pepper
  • 1/4 tsp. salt
  • 1/4 Cup(s) wine, dry white

Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.

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