lobster bordelaise
| Measure | Ingredient |
|---|---|
| 1½ pounds | Lobster, cooked -- chunked |
| ¼ cup | Sherry |
| 1 cup | Milk |
| 2 tablespoons | Butter |
| 1 tablespoon | Carrot -- finely chopped |
| 2 tablespoons | Flour |
| 1 | Onion, small -- chopped |
ea cayenne pepper Almost boil milk with carrot and onion. Melt butter, add flour and cook 1-2 minutes, stirring. Gradually add hot milk and cook til sauce is smooth and thickened. Season to taste with salt and cayenne. Add lobster gently. Just before serving, addsherry.
Recipe By :
From: Collin@... (William Collidate: Sat, 14 Jan 1995 13:28:04 ~0600
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