May 23, 2002
- 2 tablespoons butter
- 1 tablespoon all-purpose white flour
- 1-1/3 cups cream or use part milk
- 2 cups cooked lobster meat 1 pound
- 3 egg yolks beaten
- 1/3 cup sherry
- 1 teaspoon salt
- dash cayenne
- In the top of a double boiler over simmering water, melt the butter. Add the flour and blend to form a smooth paste. Add the cream and cook until thickened. Add the lobster meat. Stir in the eggs, sherry, and salt. Continue cooking until the sauce has thickened, about 3 minutes. Serve at once, in popovers, pastry shells, toast or over rice or toast points or pasta.
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