Creamed Lobster on Toast


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


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.


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