Lobster à la Poulette

Ingredients

• 1/3 cup Butter
• 1/3 cup All-purpose flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Paprika
• 1/4 teaspoon White pepper
• 1 cup Heavy cream
• 1 cup Chicken stock
• 1/2 of a lemon Lemon juice
• 2 Hard-boiled eggs
• 1 pint Diced lobster meat
• 4 slices Toast or crackers (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Gradually whisk in the cream and chicken stock until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Season with salt, paprika, and white pepper. Add the lemon juice.
2. 2Add the diced lobster meat to the sauce and heat through for about 2 minutes. Cut the whites of the hard-boiled eggs into rings and pass the yolks through a sieve.
3. 3Serve the lobster mixture on bits of toast or thin crackers. Sprinkle the yolks over the lobster and arrange the egg white rings around it.