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Suggest a better descriptionCut cooked lobster meat into bite-sized chunks. Soak in sherry for 2 ~ 3 hours in refrigerator. Make a paste of softened butter, flour, and egg yolks. In a heavy iron skillet, combine paste with cream, milk, nutmeg, and cayenne. Over low heat, stir until quite thick. Drain sherry from lobster meat and add sherry to sauce while continuing to stir until quite thick. Add meat. Stir until heated through. Serve on toast points. (This will keep 24 hours in refrigerator, and is better the second day.) From the files of Al Rice, North Pole Alaska. Feb 1994
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Serving Size: 1 Serving (1146g) | ||
Recipe Makes: 1 | ||
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Calories: 2931 | ||
Calories from Fat: 2097 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 233g | 311 % | |
Saturated Fat 123.9g | 619 % | |
Monounsaturated Fat 77.1g | ||
Polyunsanturated Fat 19.3g | ||
Cholesterol 4143mg | 1275 % | |
Sodium 1041.7mg | 36 % | |
Potassium 1332.8mg | 35 % | |
Total Carbohydrate 57g | 17 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 56.3g | ||
Protein 122.6g | 175 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2931
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