Lobster Sauce

         Yield: 6 Servings
Categories: Pasta, Ravioli & f

1 c Heavy cream 1 c Milk 3/4 oz Lobster base 1 oz Sherry 2 oz Lobster meat 2 oz Butter 3/8 c Flour 1. Combine cream, milk, lobster base and sherry and heat liquid to a simmer, stirring constantly. Once it simmers, reduce heat, add roux, stirring constantly unitl suace thickens. Keep sauce warm but not boiling. 2. Dice lobster meat and add to sauce; stirring **Roux made with butter and flour before starting recipe. Recipe by: rec.food.recipes