Mrs. John F. Kennedy’s Lobster Cardinale

Serves: 6
Total Calories: 461


6 (1 1/2-pounds) lobster
8 cups boiling water
3/4 cup butter or margarine
4 tablespoons flour
1 1/2 teaspoons salt
2 tablespoons dry white wine
4 tablespoons chopped canned mushrooms
1 tablespoon grated Parmesan cheese


Drop lobsters into rapidly boiling water. When water returns to a boil, cook lobsters 15 minutes; remove and cool. Boil the water rapidly until it is reduced to 2 cups. Place each lobster on its back and with a sharp knife cut membrane the entire length of the body. Remove and discard the stomach portion, which is under the head. Remove meat from claws and body and cut into 1-inch pieces. Place body shells in a shallow baking pan.

Melt 4 tablespoons of butter in a saucepan; add flour and salt. Gradually add 2 cups of the reduced liquid stirring constantly until smooth and thickened. Cook 15 minutes, stirring frequently. Add wine, mushrooms, and the remaining butter. Spread a little sauce in the bottom of each shell. Add lobster meat, top with rest of sauce, and sprinkle with cheese. Place 3 to 4 inches from heat in a preheated broiler and broil about 5 minutes, until mixture is hot and lightly browned.

Nutritional Facts:

Serves: 6
Total Calories: 461
Calories from Fat: 232

This Mrs. John F. Kennedy’s Lobster Cardinale recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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