| 1 c cooked lobster meat
|
1 tsp salt |
| 6 tbsp butter
|
3 tbsp sherry wine
|
| 2 tbsp flour |
3 egg yolks |
| 1/8 tsp nutmeg
|
2 c light cream |
| 1/8 tsp paprika
|
|
In a double boiler melt the butter,
add the flour and stir well. Cook for 2 minutes. Add the
nutmeg, salt, sherry & paprika. Cook slowly for 3 minutes
until fairly thick. Beat egg yolks & add the cream to the
egg mix, mix well. Stir slowly into pan, stirring constantly
until sauce thickens. Add the lobster meat & heat
thoroughly. Serve over puff pastry.
| 
