| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Lobster meat |
| 2 |
tb |
Sherry |
| 4 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1 |
c |
Light cream |
| 2 |
|
Egg yolks; beaten |
| 1 |
tb |
Lemon juice |
|
|
Salt |
|
|
Paprika |
INSTRUCTIONS
from: Meals, Maps, & Memories, A Downeast Maine Cookbook
Heat lobster thoroughly in 3 Tbsp. butter and sherry. Be careful not to
brown butter. In another pan, blend the rest of the butter with the flour;
add cream and stir until sauce thickens and boils, stirring constantly.
Remove from heat, stir in beaten egg yolks; return to heat, stirring about
2 mins. until it thickens. Add lobster, lemon juice, and seasonings. Mix
well, but do not beat! Serve on toast points.
Posted to recipelu-digest Volume 01 Number 543 by Sandy
<sandysno@pctech.net> on Jan 14, 1998
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