Lobster and Oyster Ragout
A dish — butter and flour carry it.
contains glutencontains dairycontains shellfish
Ingredients
US
Metric
- 60 ml butter
- 60 ml flour
- 180 ml oyster liquor
- 180 ml cream
- 4 ml salt
- 1 ml pepper
- Few grains cayenne
- Few drops onion juice
- 470 ml oysters parboiled
- 180 ml lobster dice
- 22 ml Sauterne
- 15 ml finely chopped parsley
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- ¾ cup cream → lactose-free cream or coconut cream
Steps
- Melt the butter in a saucepan and stir in the flour.
- Gradually stir in the oyster liquor and cream, and cook until the sauce is smooth and thickened.
- Season the sauce with the salt, pepper, cayenne, and onion juice.
- Add the parboiled oysters, lobster dice, Sauterne, and chopped parsley, and stir to combine.
Nutrition (estimated, per serving)
| Calories | 430 |
|---|---|
| Protein | 0.8 g |
| Fat | 47.0 g |
| Carbs | 2.8 g |
| Fiber | 0.1 g |
| Sodium | 173 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States