A colourful and very pleasant dish, Trumps Creamed Lobster is ideal to serve for summer luncheon. Accompany it with green vegetable or a salad.
2 lb. cooked lobsters, shells split, claws cracked and grey sacs removed
1 ½ oz. butter
2 small onion, thinly sliced
1 tablespoon minced green pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped pimiento
4 oz. mushrooms, wiped clean and finely chopped
2 tablespoons flour
½ teaspoon cayenne pepper s teaspoon grated nutmeg
1 teaspoon salt
2 teaspoon white pepper
8 fl. oz. evaporated milk, mixed with
6 fl. oz. water
2 egg yolks
4 slices hot buttered toast, cut diagonally in half
Remove the lobster meat from the shells and chop finely. Set aside.
In a large heatproof mixing bowl placed over a saucepan of simmering water, or in the top of a double boiler, melt the butter over moderate heat. When the foam subsides, add the onion, green pepper, parsley, pimiento and mushrooms. Cook, stirring occasionally, for 10 minutes.
Sprinkle over the flour, cayenne, nutmeg, salt and pepper and stir to form a paste. Gradually add 10 fluid ounces of the milk and water mixture, stirring constantly. Cook, stirring frequently, for 10 minutes.
Meanwhile, in a small mixing bowl, combine the egg yolks with the remaining milk and water mixture. Gradually stir the egg yolk mixture and lobster meat into the sauce mixture and cook, stirring constantly, for 5 minutes.
Remove the pan from the heat and the bowl from the pan. Pour the lobster mixture over the toast triangles and serve immediately.