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Catholic Recipe: Lobster Sauce


  • 2 Tablespoons butter or margarine
  • 1 Tablespoon flour
  • 1 teaspoon salt
  • dash pepper
  • few drops Tabasco
  • 1 cup light cream
  • 1/2 cup milk
  • 1 egg, slightly beaten
  • 1-1/2 cups diced lobster meat
  • 2 Tablespoons minced parsley
  • 2 Tablespoons dry sherry
  • Details

  • Serves: 6
  • Prep Time: 20 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

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
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