Lobster Cream Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
3 cps medium cream sauce (using 2 cps milk, 1 cp cream)
1/2 tsp salt
1/4 tsp white pepper
1 cp lobster meat, cut fine
2 tbsp butter
1/4 cp dry sherry
1 - Make cream sauce.
2 - Season with salt and pepper.
3 - Cut lobster in fine pieces or grind.
4 - Saute lobster 3 minutes in butter.
5 - Add lonbster and butter to sauce.
6 - Heat in upper part of double bouler over hot water about 15 minutes, stirring occasionally.
7 - Just before serving, stir in sherry.
Makes about 4 cups sauce. Nice for Sunday night supper.
Crab Cream Sauce: Substitute 1 cp finely flaked cleaned, cooked crab
meat for lobster in above recipe.
Shrimp Cream Sauce: Substitute 1 cp finely minced, cooked and
cleaned shrimp for lobster in above recipe.