| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats, Eggs |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 1 1/2 |
c |
Light cream |
| 1/2 |
lb |
Lobster meat (or more) |
| 2 |
ts |
Lemon juice |
|
|
Paprika |
| 2 |
tb |
Flour |
| 3 |
|
Egg yolks; beaten |
| 3 |
tb |
Dry sherry |
| 1/4 |
ts |
Salt |
|
|
Patty shells or toast cups |
INSTRUCTIONS
Date: Fri, 9 Feb 1996 15:25:56 -0600
From: pwriedt@spin.com.mx (Patricia Wriedt)
Melt butter in skillet and blend in flour. Add cream all at once. Cook,
stirring constantly, until sauce thickens and bubbles. Stir a small amount
of hot mixture into egg yolks, return to hot mixture; cook, stirring,
constantly, until mixture thickens. Add lobster; heat. Add wine, lemon
juice, and salt. Sprinkle with paprika. Serve in patty shells or toast
cups.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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