For the Salad

4 Tbsp or ¼ cup butter
¼ Cup flour
¾ Cup boiling milk or fish stock
2 Cups cooked lobster meat, chopped
1 Egg, lightly beaten
1 Tsp. lemon juice
1 lettuce, separated into leaves, dipped in
Boiling water until wilted
Poaching liquid
1 Liter (quart) fish stock

For the Sauce

¾ Cup fish stock
⅓ Cup whipping cream
⅓ Cup dry white wine
2 Tbsp unsalted butter


Step 1

Preheat the oven to 400°F. Melt the butter and stir in the flour. Gradually whisk in the milk or stock. Bring to a boil.

Step 2

Stir the lobster into the sauce.

Step 3

Whisk together the egg and lemon juice and add. Season with salt, if necessary.

Step 4

Place spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely. Place, seam side down, in a greased ovenproof dish.

Step 5

Pour over stock, cover with foil and heat about 20 minutes.

Step 6

Combine fish stock, cream and wine and reduce by half. Cool slightly, then stir in the butter. Serve the lobster rolls hot with the sauce.