Lobster bordelaise

Yield: 4 Servings

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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