6 tbsp. butter
6 tbsp. flour
3 lbs. cooked fresh lobster meat
3 tbsp. grated Parmesan cheese
3 c. light cream (add milk if needed)
Marsala wine to taste
2 1/2 c. fresh bread crumbs
2 tbsp. butter
Rice, cooked
Hot herb-buttered bread

Make a roux of butter and flour, stir and cook for five minutes. Add lobster meat cut in large chunks. (I usually allow 1 pound or more for three persons.) Add Parmesan cheese and stir over low heat. Heat cream and add. Stir constantly. Let sauce cook but never boil. Add milk if needed. Sauce should not be too thick. Add Marsala wine to taste.

While making sauce put bread crumbs on cookie sheet in oven with butter. After butter melts stir with fork and turn off oven. Let crumbs stay in oven until needed.

Put lobster mixture in casserole and cover with toasted bread crumbs. Cool before placing in refrigerator with saran wrap over top. To reheat and serve, place in 325 degree oven for 20 minutes or until sauce is hot and bubbly. Serve with rice and with hot herb-buttered crusty bread.