2 tb Butter
1/4 c Sherry, with 1 tablespoon
Lemon juice
1 c Lobster meat, cooked
3 tb Butter
1 tb Flour
3/4 c Cream, thin
2 Egg yolks
Topping:
1/4 c Cracker meal
1/4 ts Paprika
1 tb Potato chips — finely
Crushed
1 1/2 ts Parmesan cheese
2 tb Melted butter
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. Slowly stir in cream and wine, drained from lobster.
Return to heat until smooth and thick. Remove. Beat egg yolks very well.
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. Turn into a small deep dish pie plate. Sprinkle with topping.
Bake slow in 300^ oven for 10 minutes.
Yields
2 Servings