How about just the meat with some fresh herbs, seasoning and optional white wine reduction or lemon squeeze? I used to use a tarragon, chervil, white wine and shallot panada to bind lobster meat to make filling.....Panada is a double thick white (bechamel or veloute) sauce.
Winston www.cooksbooks.info
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Quoted message said:
I'm trying to developed a recipe. I don't want to use ricotta cheese as one of the ingredients. I'm thinking, bread crumb, Lobster (naturally). Thoughts would be very welcome.
