from: Meals, Maps, & Memories, A Downeast Maine Cookbook Heat lobster thoroughly in 3 Tbsp. butter and sherry. Be careful not to brown butter. In another pan, blend the rest of the butter with the flour; add cream and stir until sauce thickens and boils, stirring constantly. Remove from heat, stir in beaten egg yolks; return to heat, stirring about 2 mins. until it thickens. Add lobster, lemon juice, and seasonings. Mix well, but do not beat! Serve on toast points. Posted to recipelu-digest Volume 01 Number 543 by Sandy
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|Serving Size: 1 Serving (2527g)|
|Recipe Makes: 1|
|Calories from Fat: 4046 (79%)|
|Amt Per Serving||% DV|
|Total Fat 449.5g||599 %|
|Saturated Fat 258.1g||1291 %|
|Monounsaturated Fat 138.8g|
|Polyunsanturated Fat 27.9g|
|Cholesterol 4900.9mg||1508 %|
|Sodium 1925.8mg||66 %|
|Potassium 3249.2mg||86 %|
|Total Carbohydrate 95.7g||28 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 95.2g|
|Protein 182.5g||261 %|
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Calories per serving: 5135
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