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Lobster Cutlets

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1 can lobster
4 egg yolks
1 tablespoon butter
juice of 1 lemon
1 cup milk
2 tablespoons flour
tartar sauce
onion seasoning


To 1 can lobster, separate into small pieces, squeeze the juice of 1 lemon, let stand 30 minutes. Make thick cream sauce with yolks of eggs, milk, flour, butter, salt, and pepper. Cook until thick. Add mixture to lobster. Cool. Shape into cutlets, dip in egg, cracker crumbs, and fry. Serve with tartar sauce.

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