|Lobster meat||1 Pound (Cooked)|
|Mushrooms||1 Cup (16 tbs), sauteed|
|Cream||1 1⁄2 Cup (24 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Scalded milk||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), crushed|
Make the Court Bouillon or Stock by mixing all the ingredients and simmering for 20 minutes, strain .and set aside.
Flake the cooked lobster in the top of a double boiler and heat for 5 minutes with the butter.
Saute the finely sliced mushrooms in a little butter until tender about 6 minutes.
Add the mushrooms, bouillon and if it seems too thick, add the scalded milk.
When hot and ready to serve, scald the cream, pour over the beaten egg yolks and add to the fish mixture.
Add the sherry.
Test for seasoning and serve.
Makes about 8 cups.
Serving size: Complete recipe
Calories 2585 Calories from Fat 751
% Daily Value*
Total Fat 82 g126%
Saturated Fat 51.4 g257.1%
Trans Fat 0 g
Cholesterol 977.2 mg325.7%
Sodium 2890.4 mg120.4%
Total Carbohydrates 334 g111.2%
Dietary Fiber 7.5 g30.1%
Sugars 149.8 g
Protein 119 g237.1%
Vitamin A 70.3% Vitamin C 56.8%
Calcium 142.8% Iron 33.2%
*Based on a 2000 Calorie diet