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Ingredients Jump to Instructions ↓

  1. 3/4 lb 340g / 11oz Lobster meat

  2. 1/2 cup 118ml Sherry

  3. 2 tablespoons 30ml Butter

  4. 2 tablespoons 30ml Flour

  5. 2 Hard cooked egg yolks

  6. 1 1/2 cups 355ml Cream

  7. 1/4 cup 59ml Milk

  8. 1 Nutmeg

  9. 1 Cayenne powder Salt, pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut cooked lobster meat into bite-sized chunks. Soak in sherry for 2 F 3 hours in refrigerator. Make a paste of softened butter, flour, and egg yolks. In a heavy iron skillet, combine paste with cream, milk, nutmeg, and cayenne. Over low heat, stir until quite thick. Drain sherry from lobster meat and add sherry to sauce while continuing to stir until quite thick. Add meat. Stir until heated through. Serve on toast points. (This will keep 24 hours in refrigerator, and is better the second day.)

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