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Lobster Amandine
(Serves 6)

4 tablespoons butter
3 tablespoons flour
1 cup light cream
1/2 cup milk
1/2 cup light ale
saIt
1/4 teaspoon pepper
2 egg yolks
2 cups cooked, diced lobster (or three tins of lobster)
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 1/2 teaspoon salt and the 1/4
teaspoon 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 rice.

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