| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy, Eggs |
|
Casseroles, Pies & past, Seafood |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/4 |
c |
Sherry, with 1 tablespoon |
|
|
Lemon juice |
| 1 |
c |
Lobster meat, cooked |
| 3 |
tb |
Butter |
| 1 |
tb |
Flour |
| 3/4 |
c |
Cream, thin |
| 2 |
|
Egg yolks |
|
|
Topping: |
| 1/4 |
c |
Cracker meal |
| 1/4 |
ts |
Paprika |
| 1 |
tb |
Potato chips — finely |
|
|
Crushed |
| 1 1/2 |
ts |
Parmesan cheese |
| 2 |
tb |
Melted butter |
INSTRUCTIONS
Melt 2 tablespoons butter, add sherry and boil 1 minute. Add lobster and
let stand. Melt 3 tablespoons butter; add flour. Stir 1 minute until
bubbles. Remove. Slowly stir in cream and wine, drained from lobster.
Return to heat until smooth and thick. Remove. Beat egg yolks very well.
Stir into yolks 4 tablespoons of sauce, 1 tablespoon at a time. Add to
sauce. Mix well. Heat over hot water in top of double boiler. Do not let
water boil or sauce may curdle. It takes about 3 minutes. Remove from heat.
Add lobster. Turn into a small deep dish pie plate. Sprinkle with topping.
Bake slow in 300^ oven for 10 minutes.
Recipe By : "More than Sandwiches"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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