This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available.
Number of Servings: 6
1/4 lb Butter
1 each Med. onion, grated
2 teaspoon Dried mustard
Dash Tabasco sauce
1 each Juice of 1 lemon
8 each 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
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.