Yield: 1 servings
Measure | Ingredient |
---|---|
6 tablespoons | Butter |
2 tablespoons | Flour |
1½ cup | Light cream |
3 \N | Egg yolks, beaten |
½ pounds | Lobster meat (or more) |
3 tablespoons | Dry sherry |
2 teaspoons | Lemon juice |
¼ teaspoon | Salt paprika patty shells or toast cups |
DIRECTIONS 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.
Turn all into a buttered casserole. Top with a few buttered bread crumbs and bake at 350f for about 30 minutes or until bubbly and lightly browned.
From the files of Al Rice, North Pole Alaska. Feb 1994