ingredients
Small freshly boiled lobsters, 4 about 1 1/4 pounds each
Butter 2 Tablespoon
Flour 2 Tablespoon
Chicken stock 1 Cup (16 tbs)
Paprika 1/8 Teaspoon
Light cream 1/2 Cup (16 tbs)
Egg yolks 2 , beaten
Medium-drysherry 1/2cup
Soft bread crumbs moistened with 2 cups melted butter
Salt and cayenne pepper
Salt and cayenne pepper
Directions
1. Split freshly boiled lobsters down the back.
2. Remove meat, and keep it warm.
3. Clean and arrange half-shells, cut side up, on a baking tray.
4. In a saucepan, melt butter, stir in flour, and stir over low heat for 2 minutes.
5. Slowly add the chicken stock and seasonings, stirring constantly.
6. Heat slowly to the boiling point, reduce the heat and simmer until thickened.
7. Remove from heat, and stir in cream and egg yolks.
8. Cut the lobster meat into small pieces, and stir them in with the sherry.
9. Fill into the half shells, and sprinkle with crumbs.
10. Bake at 375°F until crumbs are lightly crisped.
