Warm Lobster Salad

Ingredients

 * 60 g (4 T. 1/4 cup) butter
 * 4 T. (1/4 cup) flour
 * 2 dl (3/4 cup) boiling milk or fish stock
 * 5 dl (2 cups) cooked lobster meat, chopped
 * 1 egg, lightly beaten
 * 1 tsp. lemon juice
 * Salt
 * 1 lettuce, separated into leaves, dipped in
 * Boiling water until wilted
 * Poaching liquid
 * 1 liter (quart) fish stock


 * Sauce:
 * 2 dl (3/4 cup) fish stock
 * 1 dl (1/3 cup) whipping cream
 * 1 dl (1/3 cup) dry white wine
 * 2 T. unsalted butter

Directions

 * Preheat the oven to 200 C (400 degrees·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, after that stir in the butter.


 * Serve the lobster rolls hot with the sauce.