Creamed Lobster in Fontage Cups

Ingredients

• 2 cups lobster meat (approx. 290g)
• 2 tablespoons butter (28g)
• 1 tablespoon grated onion
• ¼ cup cream (60ml)
• 2 tablespoons flour
• ½ cup chicken stock (120ml)
• 1 tablespoon lemon juice
• 1 egg yolk
• salt and cayenne

Method

1. Melt butter; add onion, flour, stock and lemon juice; cook five minutes; season with salt and pepper; add cream, in which yolk of egg has been beaten, and lobster meat.
2. When hot, serve in fontage cups.

Title

Lowney’s Cook Book

Author

Maria Willet Howard