Catholic Recipe: Lobster Sauce
This lobster sauce accompanies the baked sea bass.
Melt butter or margarine. Blend in flour, salt, pepper, and Tabasco. Combine light cream and milk; add to flour mixture. Stir over low heat until slightly thickened. Pour some of the hot sauce into beaten egg; blend; return to hot sauce. Add lobster meat, minced parsley, and sherry. Heat but do not allow to boil. Makes 6 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965