Lobster & Cream Sauce:

    • 4 cups cooked claw meat or lobster meat, cut in chunks
      (from four 1 1/4-lb lobsters)
    • 3 tablespoons butter
    • 3 tablespoons all-purpose flour
    • 3 cups heavy cream
    • 1/2 cup medium-dry sherry
    • 1/2 teaspoon paprika
    • Salt and freshly ground black pepper


Crumb Topping:

  • 1 1/4 cups Panko crumbs
  • 3 tablespoons butter, melted
  • 1/2 teaspoon paprika


Place the lobster meat in a 1 1/2-quart shallow baking dish.
In a large saucepan, melt the butter over medium- high heat. Add the flour and cook, whisking, until bubbly, about 1 minute. Add the cream and sherry, bring it just to a boil, and cook, whisking, until the mixture is thick and bubbly. Season with the paprika, and salt and pepper to taste. Pour the sauce over the lobster in the dishes. The sauce will thicken as it cools.
For the topping, toss the Panko crumbs with the melted butter and paprika until well mixed. (The dish and topping can be made several hours ahead to this point and refrigerated separately.)
Preheat the oven to 425°F. Sprinkle the crumbs evenly over the lobster mixture. Bake, uncovered, in the preheated oven until the sauce is bubbly and the crumbs are deep golden brown, 15 to 20 minutes.

Chardonnay, Yountville, Napa Valley
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