- 4
- 15 mins
- 45 mins
Ingredients
- 5 tablespoons butter
- 1/2 cup sherry
- 2 cups cooked lobster meat
- 1 tablespoon King Arthur flour
- 1 1/2 cups light cream
- 2 egg yolks
- 1/4 cup Ritz cracker crumbs
- 1 1/2 teaspoons Parmesan cheese
- 2 tablespoons melted butter
- 2 tablespoons potato chips, crumbled
Preparation
Step 1
Preheat oven to 300 degrees.
Melt 2 tablespoons butter in a medium saute pan over medium heat. Add the sherry and bring to a boil. Let boil for 1 minute, add the lobster, stir briefly and set aside.
In a medium saucepan over medium heat, melt the remaining 3 tablespoons of butter. Add the flour and stir until it bubbles, about 2 minutes. Remove from the heat. Slowly stir in the cream.
Drain the lobster, reserving the sherry. Set the lobster meat aside.
Add the sherry to the cream mixture. Return the sauce to the heat and stir until smooth and thick.
In a bowl, beat the egg yolks well. Add 4 tablespoons of the cream sauce, one spoonful at a time, stirring constantly. Pour the blended egg mixture into the remaining sauce and mix well.
Place the sauce in the top of a double boiler set over hot water. heat for about 3 minutes, stirring constantly. Add the lobster meat and turn the mixture into a small, deep casserole.
Blend crushed Ritz crackers, Parmesan cheese, melted butter and potato chips. Spread over the meat in the casserole.
Bake in 300 degree oven for 10-12 minutes.
Serve with baked or mashed potatoes.