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Boiled Red Snapper

  Yield/Servings: 6 servings  
Red Snapper

Lobster Sauce:
2 tbsp. butter
2 tbsp. flour
1 pint (2 cups) fish stock
1 beaten egg yolk
1 can lobster, chopped
salt and pepper
Clean the fish, wipe with cloth, place in a fish basket or in a clean piece of cheese cloth. Lower into boiling hot water in large sauce pan, bring quickly to boiling point, then simmer until tender, allowing about 8 minutes per lb. Serve with
Lobster Sauce (cooked and flaked lobster head in a rich white sauce), and garnish with parsley and lemon wedges.

Make a white sauce of butter and flour, blending in fish stock. Add egg yolk, and cook 1 minute, then stir in lobster. Season with salt and pepper.

To make the fish stock, boil the bones and head from the fish in water for 10 minutes, then strain.
Recipe Source: JMD
Submitted by: Creative Cooking USA

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