Creamed Lobster in Fontage Cups
- 2 cups lobster meat
- 2 tablespoons butter
- 1 tablespoon grated onion
- 1/4 cup cream
- 2 tablespoons flour
- 1/2 cup chicken stock
- 1 tablespoon lemon juice
- 1 egg yolk
- salt and cayenne
Melt butter; add onion, flour, stock and lemon juice; cook five minutes; season with pepper and salt; add cream, in which yolk of egg has been beaten, and lobster meat. When hot, serve in fontage cups.
Submitted by Jul 14, 2009
15 min 30 min 45 min
15 min 30 min 45 min