Name: Lobster Filling
Ingredients: 2 tb Butter; 2 tb Flour; 1 1/4 c Cream; 2 Whole lobster tails; minced; 1 tb Butter; 1/4 c Shallots; chopped

John Bunyan says that he never forgot the divinity he taught, because it was burnt into him when he was on his knees. That is the way to learn the gospel. If you learn it upon your knees you will never unlearn it. That which “men” teach you, men can unteach you – if I am merely convinced by reason, a better reasoner may deceive me. If I merely hold my doctrinal opinions because they seem “to me” to be correct, I may be led to think differently another day. But if “God” has taught them to me – he who is himself pure truth – I have not learned amiss, but I have so learned that I shall never unlearn, nor shall I forget.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy		Ravioli &, Fillings	15	Servings

INGREDIENTS

2	tb	Butter
2	tb	Flour
1 1/4	c	Cream
2		Whole lobster tails; minced
1	tb	Butter
1/4	c	Shallots; chopped

INSTRUCTIONS

1. Sauce Bechamel - Melt 2 T butter and add flour, salt and pepper. Cook 2
or 3 minutes; whisking all the time. Add cream gradually, whisking to avoid
lumps until sauce thickens. Let simmer until reduced to 1 cup. Set aside to
cool.
2. Mince lobster meat. Saute shallots in 1 T butter until soft.
3. Mix together lobster meat, shallots and sauce to paste consistency. (Not
runny)
NOTES : Adapted from recipe given by Coleen Heller.
Recipe by: K.Johnson
Posted to recipelu-digest Volume 01 Number 533 by Kj375 <Kj375@aol.com> on
Jan 15, 1998

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