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Recipe by: lenille
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See below ingredients and instructions of the recipe
3/4 lb Lobster meat
1/2 c Sherry
2 tb Butter
2 tb Flour
2 Hard cooked egg yolks
1 1/2 c Cream
1/4 c Milk
1 pn Nutmeg
1 pn Cayenne powder
-salt, pepper to taste
Cut cooked lobster meat into bite-sized chunks. Soak in sherry for 2
~ 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.)
From the files of Al Rice, North Pole Alaska. Feb 1994
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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