| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
BUTTER |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Nutmet |
| 1/2 |
ts |
Paprika |
| 1 |
c |
Heavy cream |
| 3 |
|
Egg yolks; slightly beaten |
| 2 |
c |
Coarsely chopped boiled lobster meat |
| 2 |
tb |
Dry sherry |
| 3 |
c |
Cooked; white rice |
INSTRUCTIONS
~ from the Del Monte Lodge, Pebble Beach, CA, and TNT
Melt butter in top of double boiler, over direct heat. Remove from heat.
Stir in flour to make smooth mixture. Add salt, nutmeg, and paprika.
Gradually stir in cream. Bring to boiling, stirring. Reduce heat and
simmer, stirring constantly, 3 more miutes. Stir a little of the hot
mixture into egg yolks, then pour back into top of double boiler. Add
lobster, and cook - over hot water - stirring, until mixture is thickened
and lobster is hot: about 10 minutes. DO NOT BOIL, OR THE SAUCE WILL BREAK.
Stir in the sherry. Serve over the cooked rice. Serves 4
Posted to TNT Recipes Digest by Patricia McGibbony-Mangum
<pmangum@primenet.com> on Feb 12, 1998
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