4 tablespoons butter, plus 6 tablespoons melted
1/4 cup flour
1 1/2 cups clam juice
1/4 cup sherry
1/2 cup heavy cream
2 lobsters, cooked, shelled and meat cut into chunks
salt and pepper to taste
3 cups soft french bread crumbs
1/3 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1. Melt 4 tablespoons butter in a saucepan and add flour, whisking until smooth. Gradually whisk in the clam stock until the sauce is smooth and thickened, about 5 minutes or so.
2. Add sherry and cream and bring to a boil. Reduce heat to low and add lobster. Taste sauce and add salt and pepper to taste. Using slotted spoon, transfer lobster to oven-proof casserole and spoon just enough sauce over to cover the lobster without making it too soupy.
3. Preheat oven to 375. Place bread crumbs, parsley and cheese in mixing bowl, pour melted butter over top and mix thoroughly. Spread crumbs over lobster.
4. Bake for 20 minutes, or until crumbs are golden. Serve immediately.
Recipe adapted from POT PIES: COMFORT FOOD UNDER COVER .