Yield: 4 Servings
|1½ cup||Light cream|
|½ pounds||Lobster meat (or more)|
|2 teaspoons||Lemon juice|
|3 \N||Egg yolks; beaten|
|3 tablespoons||Dry sherry|
|\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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