| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Pasta, Ravioli & f |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Heavy cream |
| 1 |
c |
Milk |
| 3/4 |
oz |
Lobster base |
| 1 |
oz |
Sherry |
| 2 |
oz |
Lobster meat |
| 2 |
oz |
Butter |
| 3/8 |
c |
Flour |
INSTRUCTIONS
1. Combine cream, milk, lobster base and sherry and heat liquid to a
simmer, stirring constantly. Once it simmers, reduce heat, add roux,
stirring constantly unitl suace thickens. Keep sauce warm but not boiling.
2. Dice lobster meat and add to sauce; stirring **Roux made with butter and
flour before starting recipe.
Recipe by: rec.food.recipes
Posted to MC-Recipe Digest by Kj375@aol.com on Feb 24, 1998
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