1/4 lb butter
1 med. onion, grated
2 teaspoon dried mustard
1 dash tabasco sauce
1 juice of 1 lemon
8 lobster tails or
1 lb lump crabmeat
4 tablespoon flour, heaping
2 cup milk
2 teaspoon salt
1/4 cup sherry
2 tablespoon parmesan cheese
Deviled Rock Lobster or Crab
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. This will serve six.
“Talk About Good” Published by the Junior League of Lafayette, LA.
Submitted by Mrs. Robert A. Chenoweth.
always the best, Murph