Creamed Lobster
Lobster meat gently warmed through in a simple butter and cream sauce, traditionally spooned over toast.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 26 g
- carbs
- 16 g
- protein
- 22 g
- calories
- 390
Instructions
- 1
Melt the butter in a saucepan over medium heat and whisk in the flour to form a paste.
- 2
Cook the paste for 1 minute, then whisk in the milk gradually to make a smooth sauce.
- 3
Simmer gently for 3-4 minutes until thickened, then stir in the cream and sherry if using.
- 4
Add the lobster meat and warm through gently for 2-3 minutes, taking care not to boil it hard.
- 5
Season with cayenne, salt and pepper.
- 6
Spoon over hot toast and serve immediately.
Chef's tips
Warm the lobster through gently rather than boiling it in the sauce, or the meat will turn tough.
Ingredient substitutions
- toast → warm split biscuits
- sherry → a splash of dry white wine or omit entirely
Storage
Refrigerate up to 1 day; best made fresh.
Reheating
Reheat gently in a saucepan over low heat, stirring constantly.
Common mistakes to avoid
- •Letting the sauce boil hard after the lobster is added
- •Making the roux too thick, leaving a pasty sauce
Serving suggestions
Cooked Creamed Lobster?
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