Flounder with Lobster, Corn and Cream Sauce

Junior League of Mobile  |  Seafood: Fish
4 Servings

What you need

Ingredients

¼ c. Fresh Corn, Slightly Cooked

1 c. Cream

½ tsp Onion Powder

½ tsp Garlic Powder

½ tsp Pepper

½ tsp Salt

4 Green Onions, Chopped

4 Flounder Fillets

1 tbsp Butter

¾ c. White Wine

1 Lobster Tail

Steps

1.

Boil the lobster tail in ½ cup of the wine in a saucepan. Reduce the heat. Simmer, covered, for 10 minutes. Drain and peel the lobster, reserving 2 tablespoons of the lobster stock. Cut the lobster into medallions and keep warm.

2.

Spread the butter in a baking dish. Arrange the fish in the buttered dish. Pour the remaining ¼ cup wine over the fish and sprinkle with ¼ of the green onions. Bake at 400 degrees for 15 minutes. Drain the baking liquid into a saucepan. Reduce the oven temperature to 300 degrees. Turn over the fish and sprinkle with salt, pepper, onion powder and garlic powder. Return to the oven. Bake for 5 minutes.

3.

Add the reserved lobster stock to the baking liquid. Stir in the cream. Boil until the mixture is reduced to a sauce consistency. Add the lobster and corn. Stir in the remaining green onions. Pour over the flounder fillets.

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