Preparation / Directions:
1.Melt 2 tablespoons of the butter in a saucepan and add the shallots and
paprika. Cook briefly, stirring. Sprinkle with
flour, stirring with a wire whisk.
2.Add the milk, stirring rapidly with the whisk. Add the cream and any
liquid that accumulated from cutting up the lobster.
Add salt and pepper to taste.
3.Add the Madeira and egg yolk, stirring rapidly with the whisk. Stir in
4.Melt the remaining tablespoon of butter and add the cubed lobster,
the skillet and stirring just until the lobster
pieces are heated through.
5.Put the cream and egg sauce through a strainer. Pour half of the sauce
over the lobster pieces and stir to blend. Use
equal, small portions of the sauce with lobster pieces to fill each of
crÃªpes. About 2 tablespoons of filling will suffice for
each crÃªpe. Fold the crÃªpe over. Spoon the remaining sauce without the
lobster meat over the filled crÃªpes.