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Lobster Recipes
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Lobster Chowder (by LP)

6 fresh or frozen lobster tails (3 to 5 ounces each)
2 egg yolks, hard cooked
1 Tablespoon butter
1 Tablespoon flour
1 lemon, grated rind only
1 dash pepper
4 cups milk
½ cup heavy cream
½ teaspoon salt
½ teaspoon cayenne
1 teaspoon aromatic bitters
1 Tablespoon dry sherry (optional)

Thaw lobster tails. Cut away under side membrane and remove meat from shell. Dice meat.

Mash yolks to a paste with a fork. Add butter, flour, lemon rind and pepper; blend thoroughly. Bring milk to boil, gradually stir into paste. Add lobster pieces and simmer over low heat for 5 minutes.

Add cream and bring to boil again, stirring constantly. Add salt, cayenne, bitters and sherry if desired. Serve very hot. Do not boil after adding sherry.