|Onion||1 Teaspoon, finely chopped|
|Flour||1 1⁄2 Ounce|
|Potato||1 Medium, diced|
|Sugar||1 1⁄4 Pinch (A Good Pinch)|
|Milk/Evaporated milk||1⁄4 Pint|
Remove the flesh from the lobster.
Put the shell into pan with water and simmer gently for about 15 minutes.
Strain, and add enough water to make up to 1 pint again.
Remove rind from the bacon and cut into narrow strips.
Put into a pan and fry lightly, add the onion and flour and cook gently, without colouring.
Gradually add the lobster stock, stirring all the time.
When the sauce has come to the boil and thickened, add lobster, cut into small pieces, and the rest of the ingredients.
Either reduce heat under pan or put in double saucepan and cook until a thick creamy mixture.
Serve with crisp fingers of toast.