Ingredients
Directions
Cut the cooked lobster meat into bite-sized chunks.
Soak in sherry for around 3 hours in your refrigerator.
Make a paste of softened butter, flour, and egg yolks.
In a heavy skillet, combine the paste with cream, milk, nutmeg, and cayenne.
Over low heat, stir until moderately thick.
Drain the sherry from then lobster meat, then add the sherry to the sauce while continuing to stir until moderately thick.
Add the lobster meat, then stir until heated through.
Serve on toast points.
Ingredients
Directions
Cut the cooked lobster meat into bite-sized chunks.
Soak in sherry for around 3 hours in your refrigerator.
Make a paste of softened butter, flour, and egg yolks.
In a heavy skillet, combine the paste with cream, milk, nutmeg, and cayenne.
Over low heat, stir until moderately thick.
Drain the sherry from then lobster meat, then add the sherry to the sauce while continuing to stir until moderately thick.
Add the lobster meat, then stir until heated through.
Serve on toast points.
