| | Lobster Cream Sauce 3 cups of Medium Cream Sauce ( using 2 cups of milk, 1 cup of cream)
1/2 teaspoon of salt
1/4 teaspoon of white pepper
1 cup of lobster meat, cut fine
2 tablespoons of butter
1/4 cup of dry sherry |
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Make your cream sauce. Season with salt and pepper. Cut the lobster into fine pieces or grind. Sauté lobster for 3 minutes in butter. Add lobster and butter to sauce. Heat in the upper part of a double boiler over hot water for about 15 minutes, stirring occasionally. Just before serving, stir in the sherry. Makes about 4 cups of sauce. Serve on baked stuffed fish, fillets, fish steaks, omelets and pancakes.
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