I have used in the past the frozen "peperidge farms" puff pastry to serve this dish. It was a sensation!
- makes 3 or 4 servings:
- 2 egg yoks, slightly beaten
- 1/2 cup heavy cream
- 1/4 cup butter
- 3 tablespoons sherry
- 1/2 teaspoon salt
- 3/4 pound lobster meat, in chuncks about size of small walnut.
- fresh triangles of buttered toast.
combine eggs and cream. Over low heat, melt butter in medium saucepan.
Stir in egg-cream mixture and sherry. Cook, stirring constantly, until mixture thickens.
Remove from heat Mix in a dash of salt, dash of nutmeg, and few grains of cayenne. Add the lobster and gently reheat.
Serve hot over toast triangles.
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Source: the world's best recipes cookbook
Submitted By: Genevieve Sansonetti