½ cup finely chopped carrot
½ cup finely chopped onion
1 cup finely chopped celery
1 finely chopped tomato
½ cup butter
1 cup white wine
2 (6 oz.) cans or 1 boiled fresh baby lobster
2 egg yolks
½ cup heavy cream
Simmer vegetables in half of butter 3-4 minutes, add wine, cover and simmer 35-40 minutes. Separate lobster meat into good size pieces and simmer in remaining butter 10 minutes, add to vegetable mixture. Beat egg yolks with cream. When combined gradually stir 1 cup hot lobster into it, then stir slowly into remaining lobster. Heat 1 minute and serve with melba toast. Yield is 4 portions.
[Print]