Individual baked lobster pie
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ¼ | cup | Sherry, with 1 tablespoon |
| Lemon juice | ||
| 1 | cup | Lobster meat, cooked |
| 3 | tablespoons | Butter |
| 1 | tablespoon | Flour |
| ¾ | cup | Cream, thin |
| 2 | Egg yolks | |
| Topping: | ||
| ¼ | cup | Cracker meal |
| ¼ | teaspoon | Paprika |
| 1 | tablespoon | Potato chips -- finely |
| Crushed | ||
| 1½ | teaspoon | Parmesan cheese |
| 2 | tablespoons | Melted butter |
Directions
Melt 2 tablespoons butter, add sherry and boil 1 minute. Add lobster and let stand. Melt 3 tablespoons butter; add flour. Stir 1 minute until bubbles. Remove. Slowly stir in cream and wine, drained from lobster. Return to heat until smooth and thick. Remove. Beat egg yolks very well. Stir into yolks 4 tablespoons of sauce, 1 tablespoon at a time. Add to sauce. Mix well. Heat over hot water in top of double boiler. Do not let water boil or sauce may curdle. It takes about 3 minutes. Remove from heat. Add lobster. Turn into a small deep dish pie plate. Sprinkle with topping. Bake slow in 300^ oven for 10 minutes.
Recipe By : "More than Sandwiches"