INGREDIENTS:
1 stick butter
1 medium white onion, finely chopped
2 each green onions, finely chopped
2 Tablespoons flour
9 ounces evaporated milk, not skim
¼ cup Gruyere cheese, grated (optional)
1½ ounces dry vermouth or other dry white wine (optional)
1 each egg yolk
1 teaspoon salt
½ teaspoon seasoned pepper
2 cups
Maine lobster meat, cooked
As needed bread crumbs
DIRECTIONS:
Place butter in 4-cup glass measuring cup and melt in microwave. Add chopped white and green onions and microwave on high until soft but not brown. Add flour and milk, whisking until smooth after each addition. Add ¼ cup grated cheese (if desired) and stir well. Microwave on high until mixture begins to thicken (start with 3 minutes; total time will vary with oven). Remove, add wine (if desired), stir, and return to microwave for another 3 minutes or until mixture becomes about the texture of slightly whipped heavy cream. Add egg yolk, salt and pepper, and blend well.
Pour sauce over Maine Lobster in a glass or ceramic bowl and fold in gently. Divide among four small ramekins or baking shells and sprinkle each serving lightly with bread crumbs. (Dishes may be prepared up to this point, covered lightly, and refrigerated several hours in advance of serving.)
Bake in preheated 350° oven for about 20 minutes or until bubbly and beginning to brown around edges.
