Lobster Florentine

Pink Horizon • March 05, 2016 • No Comments



1 medium onion, diced
3 large mushrooms, diced
3 T butter
3 T flour
2/3 C milk
1/3 lb fresh spinach
2 cooked lobster tails
3 C cooked rice
1/4 C Parmigiano-Reggiano


Fry the onions in butter until soft.
Add mushrooms and fry until golden.
Add flour, then milk, salt and pepper.
Once thickened, add spinach and cook through.
Serve on top of rice with lobster tail and grated Parmesan.

Match made in Heaven:

A glass of Chardonnay.

Categories Fish and Seafood
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