2 tablespoons flour

1 12-ounce can evaporated skim milk

¼  cup dry sherry or Madeira, or seafood stock

1/8 teaspoon ground nutmeg

Dash of cayenne pepper

1 ½ cups diced, cooked lobster meat, or imitation lobster

4 English muffins, split, toasted

1 tablespoon chopped parsley

Paprika, optional

In small skillet over low heat, blend flour and milk; cook and stir until thickened. Stir in wine, nutmeg and cayenne pepper; cook 1 minute. Stir in lobster; increase heat to medium. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and cook 2 to 3 minutes, until heated through.

Arrange 2 warm toasted muffin halves on each plate; spoon about ¼ cup hot lobster sauce on each half. Sprinkle parsley on top; garnish with paprika, if desired.


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