Ingredients
- 2 tablespoons Butter
- 1/4 cup Sherry
- 1 cup Lobster, well packed
- 3/4 cup Milk
- 1 tablespoon Flour
- 3 tablespoons Butter
- 2 Egg yolks
Make it step by step
- Add the sherry to the melted butter and boil one minute. Add lobster and let stand. Melt 3 tablespoons butter, add flour and stir until it bubbles.
- Remove from heat, slowly stir in cream and wine drained from lobster.
- Return to heat and cook, stirring constantly until sauce is smooth and thick. Remove from heat. Heat the sauce in top of a double boiler over hot but not boiling water. Stir constantly while heating, about 3 minutes.
- Remove from heat, add lobster. Turn into small deep pie plate. Sprinkle with bread crumbs and bake at 300 for 10 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.