• 1 1/2 cups lobster meat
  • 1/2 cup butter
  • 1/3 cup all-purpose flour
  • 1/4 tsp. salt
  • 1 cup milk
  • 2 egg yolks, beaten
  • 2 tbsp. dry sherry
  • Hot rice, toast points or patty shells


Save juice from lobster meat and add enough water to make 3/4 cup. In large saucepan over medium heat, melt butter; whisk in flour and salt until mixture is smooth, about 1 minute. Combine reserved lobster liquid, milk and egg yolks; gradually add to flour mixture in saucepan, stirring constantly over medium heat until thickened

Cut lobster meat into bite-sized pieces and add to saucepan; simmer until lobster is hot. Remove from heat; stir in sherry. Service over hot rice or toast points or in patty shells.

Makes 5 or 6 servings.

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Submitted 6/13/05.
Source: Nova Scotia Pictorial Cookbook
Submitted By: J T
Lobster Newburg