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Lobster Amandine

beer, shellfish

4 tablespoons butter
3 tablespoons flour
1 cup light cream
1/2 cup milk
1/2 cup light ale
1/2 teaspoon sait
1/4 teaspoon pepper
2 egg yolks
2 cups cooked diced lobster; fresh or canned
1/2 cup blanched sliced almonds

Melt the butter over a low heat and gradually stir in the flour to make a paste. Immediately, but gradually, add the cream, milk and ale, stirring constantly to the boiling point, but do not allow to boil. Continue to simmer over a low heat for five minutes. Lightly beat the two egg yolks with salt and the pepper. Slowly add the sauce to the egg yolks, stirring steadily to prevent curdling. Return the mixture to the saucepan, and add the diced lobster and the almonds. Heat, but do not allow to boil. Taste for seasoning. This dish is even better if left in the refrigerator for a night and reheated. Serve with a mound of fluffy rice.

Contributor: Beer and Cooking - Ann Wanstall

Yield: 4 servings

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