INGREDIENTS:
(4 servings)
1 Tablespoon butter
2 each shallots, chopped finely
2 Tablespoons flour
1 cup scalded milk
3 Tablespoons dry sherry
1 teaspoon tomato paste
1 teaspoon dried tarragon
1 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 each steamed
Maine lobsters, meat removed and chopped
2 tablespoons fresh lemon juice
2 tablespoons fresh chopped Italian parsley
DIRECTIONS:
Melt the butter in a saucepan over medium heat. Add the shallots and sauté for 2 minutes. Add the flour and cook, stirring constantly for 2 minutes. Add the milk and stir constantly until thickened. Add the sherry, tomato paste, tarragon, mustard, cayenne pepper, salt and pepper. Simmer over low heat, stirring occasionally for 5 minutes. Refrigerate covered for several hours or overnight. Add the Maine Lobster, lemon juice and cream sauce and fold gently to combine. Add the parsley and fold just until combined.
Put in a baking dish and bake in a preheated 350º oven until top is lightly browned. Serve with your favorite crackers or bread.
