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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter

  2. 1/4 cup 59ml Sherry - with

  3. 1 tablespoon

  4. Lemon juice

  5. 1 cup 62g / 2 1/5oz Lobster meat - cooked

  6. 3 tablespoons 45ml Butter

  7. 1 tablespoon 15ml Flour

  8. 3/4 cup 177ml Cream - thin

  9. 2 Egg yolks

  10. Topping

  11. 1/4 cup 59ml Cracker meal

  12. 1/4 teaspoon 1 1/3ml Paprika

  13. 1 tablespoon 15ml Potato chips - finely

  14. 1 1/2 teaspoons 7 1/2ml Parmesan cheese

  15. 2 tablespoons 30ml Melted butter

Instructions Jump to Ingredients ↑

  1. 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.

  2. Slowly stir in cream and wine, drained from lobster. Return to heat until smooth and thick. Remove. Beat egg yolks very well.

  3. 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.

  4. Turn into a small deep dish pie plate. Sprinkle with topping. Bake slow in 300 oven for 10 minutes.

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