| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1/4 |
c |
Sherry |
| 1 |
c |
Lobster; well packed |
| 3/4 |
c |
Milk |
| 1 |
tb |
Flour |
| 3 |
tb |
Butter |
| 2 |
|
Egg yolks |
INSTRUCTIONS
Add the sherry to the melted butter and boil one minute. Add lobster and
let stand. Melt 3 tablespoons butter, add flour and stir until it bubbles.
Remove from heat, slowly stir in cream and wine drained from lobster.
Return to heat and cook, stirring constantly until sauce is smooth and
thick. Remove from heat. Heat the sauce in top of a double boiler over hot
but not boiling water. Stir constantly while heating, about 3 minutes.
Remove from heat, add lobster. Turn into small deep pie plate. Sprinkle
with bread crumbs and bake at 300 for 10 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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