¼ c butter
2 tbl butter
¼ tsp salt
1/8 tsp cayenne pepper
1/8 tsp nutmeg
1 c milk
¼ c diced carrot
¼ tsp dry oregano
2 lbs cooked lobster meat
¼ c white wine
4 slices of bread (toasted)
In a sauté pan melt butter with cayenne, salt and nutmeg slowly whisk in flour to make a blond roux. In a separate sauce pan heat up milk, onion, carrot and oregano bring to boil then slowly whisk in the roux. Add lobster and wine to thickened milk mixture serve on top of toasted bread.