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Deviled Rock Lobster or Crab


Number of Servings: 6

1/4 lb Butter
1 each Med. onion, grated
2 tsp Dried mustard
Dash Tabasco sauce
1 each Juice of 1 lemon
8 each Lobster tails OR;
1 lb Lump crabmeat
4 tablespoon Flour, heaping
2 cup Milk
2 tsp Salt
1/4 cup Sherry
2 tablespoon Parmesan cheese

This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. Melt butter, add onion which has been grated along with onion juice. Cook a few minutes until onion is tender. Add dried mustard, salt, then flour. Slowly add milk and make your cream sauce. Allow your sauce to thicken, stirring constantly, and then add all the other ingredients. Serve this in flaky pastry shells.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.