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“Sub crabmeat for a wonderful variation of this richly delicious dish. Small portions might make a nice appetizer for your dinner party. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the lobster slowly in butter about five minutes or until the outside membrane acquires a full red color.
  2. Add wine and simmer slowly until the wine is almost all reduced.
  3. Beat the cream into the egg yolks; add to lobster and season to taste.
  4. Cook until thickened, stirring constantly.
  5. Serve immediately in warm timbales or over toast.

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