Ingredients
2 (14 to 16 oz) whole cooked lobsters, shelled and cut into bite size pieces
4 Tbsp butter
1/4 cup sherry
2 Tbsp flour
1 cup half & half
1/2 cup milk (you don’t have to use whole milk)
½ tsp salt (taste sauce after you add lobster to see if you need a pinch more)
¼ tsp pepper
pinch of nutmeg
1 Tbsp lemon juice
For serving: toasted French bread
Directions
Melt 2 Tbsp butter with the sherry and pour over the lobster pieces.
Melt remaining 2 Tbsp of butter in a saucepan over medium heat.
Add flour and stir 1 minute.
Add half & half and milk, and cook over low heat until thick.
Add salt, pepper, and nutmeg. Fold in lobster and sherry.
Stir in lemon juice and serve over toast.
Serves 2.
Delicious!
