INGREDIENTS:
8 ounces Maine Lobster, blanched, diced
1/3 cup heavy cream, beaten stiff
1 tablespoon butter
Salt to taste
1 tablespoon flour (all purpose)
1/3 cup milk
1 egg white, beaten
2 egg yolks
Nutmeg, a couple of scrapes
DIRECTIONS:
Butter six custard cups and place in a hot water bath.
Prepare a béchamel with the milk, butter and flour.
Temper the yolks and add to the béchamel with nutmeg.
Return the béchamel and cook 1 minute.
Add Maine Lobster meat and fold in beaten egg whites and cream. Add to the cups and bake in bath for 35 minutes or 165ºF.
