Liturgical Year : Recipes : Lobster Sauce

Catholic Recipe: Lobster Sauce

INGREDIENTS

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:

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Food Categories (1)

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Often Made With (1)

Feasts (0)

This lobster sauce accompanies the baked sea bass.

DIRECTIONS

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