LOBSTER ON THE GREEN WITH BECHAMELLE SAUCE 
( RECIPE FOR 2 PERSONS )

From Daniel Anny � A Touch of Class Hair Salon,  Largo, Florida

OVEN: 400 DEGREES
WHAT YOU NEED:
1  - 2 Pound  LIVE LOBSTER, STEAMED
1 POUND OF SHRIMP, STEAMED
1 POUND OF STONE CRAB CLAWS  
(Your butcher will steam   all of the above for you at your market.)

1 ONION (CHOPPED)
2 LEEKS
1 POUND OF COLLARD  GREENS
�   POUND  OF MUSHROOMS
SALT,  PEPPER, OLIVE OIL,  GARLIC, CORNSTARCH., NUTMEG
2 MEDIUM SIZED  BAGS OF SWISS CHEESE  -  SHREDDED
2 CUP OF MILK

 WASH AND CUT THE LEEKS  INTO VERY SMALL PIECES.
 SAUT� IN OLIVE OIL UNTIL  SOFT  BUT NOT BROWN.   KEEP CRUNCHY. SET ASIDE.

 DO  THE  SAME WITH THE MUSHROOM.  SET TO ONE SIDE.

 BECHAMELLE SAUCE

SAUT�ED THE SHRIMPS WITH OLIVE OIL, AND ADD GARLIC,   SET TO THE SIDE.

 USE A  BAKING PLATE, WHICH YOU CAN USE ALSO AS A SERVING PLATE.

 LAYER ON THE BOTTOM, FIRST  THE COLLARD GREEN (WASHED),

THEN THE SAUT�ED SHRIMPS.
SAUT�ED MUSHROOMS
SAUT�ED LEEKS

 TAKE THE STONE CRAB  OUT OF THE SHELLS, LAYER ON TOP OF THE MUSHROOM  AND   THE LEEKS,

SPLIT THE LOBSTER TAIL SPLIT DOWN THE MIDDLE AND TAKE THE LOBSTER CLAWS  OUT OF THE SHELLS.

PLACE SPLIT TAIL IN THE MIDDLE AND SURROUND WITH CLAWS. 

SAUT� THE ONION TO MELT IN THE PAN WITH OLIVE OIL, BUT DO NOT BROWN

STIR IN  2  TBSP OF CORNSTARCH

 STIR IN  2 CUPS OF MILK ,

 LET IT GET NICE AND CREAMY.  STIR CONSTANTLY.  BE CAREFUL NOT TO  BURN OR  GET STICKY.

WHEN IT IS  NICE AND CREAMY, TURN OFF THE HEAT,

 ADD 1 BAG OF SWISS CHEESE AND KEEP STIRRING.

ADD NUTMEG,  SALT AND PAPER TO YOUR TASTE.

 POUR  THE SAUCE ON THE TOP OF EVERYTHING.  THEN ADD THE LAST BAG OF SWISS CHEESE

BAKE AT 400 DEGREES UNTIL NICELY BROWNED (APPROXIMATELY 10 MINUTES) 

SERVE AND ENJOY

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