LOBSTER CROQUETTES
Instructions:
- 1 c. thick white sauce
- 2 eggs
- 2 c. diced lobster meat
- 1/2 tsp. salt
- 1/8 tsp. pepper
- Fine bread crumbs
- Prepare the white sauce and allow it to cool. Add one beaten egg and the lobster meat. Season with the salt and pepper.
- Shape into croquettes, roll in beaten egg, then in crumbs, and fry in deep fat until an even brown.
- Drain, stick a lobster claw into the end of each, and arrange on a platter with the claws around the outside.
- Pour a medium white sauce over the opposite ends and the centers of the croquettes and over this sprinkle the lobster coral and hard-cooked egg yolks, which have been forced through a sieve.
- In the center of the platter, arrange a small mound of parsley and one of the large claws of the lobster.
- Sufficient to Serve Six