Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 6 tablespoons | Butter |
| 1½ cup | Light cream |
| ½ pounds | Lobster meat (or more) |
| 2 teaspoons | Lemon juice |
| \N \N | Paprika |
| 2 tablespoons | Flour |
| 3 \N | Egg yolks; beaten |
| 3 tablespoons | Dry sherry |
| ¼ teaspoon | Salt |
| \N \N | Patty shells or toast cups |
Date: Fri, 9 Feb 1996 15:25:56 -0600 From: pwriedt@... (Patricia Wriedt) Melt butter in skillet and blend in flour. Add cream all at once. Cook, stirring constantly, until sauce thickens and bubbles. Stir a small amount of hot mixture into egg yolks, return to hot mixture; cook, stirring, constantly, until mixture thickens. Add lobster; heat. Add wine, lemon juice, and salt. Sprinkle with paprika. Serve in patty shells or toast cups.
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