Stuffed Lobster a la Bechamel Recipe2 lb. lobster
1 1/2 cups milk
Bit of bay leaf
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
Few grains cayenne
Slight grating nutmeg
1 teaspoon chopped parsley
1 teaspoon lemon juice
Yolks 2 eggs
1/2 cup buttered crumbs
Remove lobster meat from shell and cut in dice. Scald milk with bay leaf, remove bay leaf and make a white sauce of butter, flour, and milk; add salt, cayenne, nutmeg, parsley, yolks of eggs slightly beaten, and lemon juice. Add lobster dice, refill shells, cover with buttered crumbs, and bake until crumbs are brown. One-half chicken stock and one-half cream may be used for sauce if a richer dish is desired.
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Stuffed Lobster a la Bechamel Recipe