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
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
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.
Stir the lobster into the sauce.
Whisk together the egg and lemon juice and add. Season with salt, if necessary.
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.
Pour over stock, cover with foil and heat about 20 minutes.
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.