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| 1/4 x ca. 450 g | butter |
| 1 | Med. onion, grated |
| 2 Teelöffel | mustard dried |
| 1 | Dash Tabasco sauce |
| 1 | lemonjuice of 1 lemon |
| 8 | Lobster tails Or; |
| 1 x ca. 450 g | Lump crabmeat |
| 4 Esslöffel | Flour, heaping |
| 2 Tasse | milk |
| 2 Teelöffel | salt |
| 1/4 Tasse | sherry |
| 2 Esslöffel | parmesan |
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Deviled Rock Lobster or Crab
This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. 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. This will serve six.
"Talk About Good" Published by the Junior League of Lafayette, La.
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