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
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.
Yields
4 Servings