Categories: Fish/sea 
      Yield: 6 servings 
  
      3 tb Flour                               1    Juice of 1 lemon 
      3 tb Butter                              1 ts Worchestershire sauce* 
      3 c  Warm milk                           1 tb Minced parsley 
    1/2 ts Salt                                2    Egg yolks, mixed lightly 
      1 c  (approximately) cooked lobst        2 tb Butter 
      1 c  Cracker crumbs (fine)             1/4 c  Cream 
  
  Mix flour, 3 T butter in sautee pan; add milk, stirring, to make white 
  sauce. Add salt, bring to light boil, remove from heat. Mix in lobster (can 
  be fresh or canned). Line baking dish with cracker crumbs (reserve about 1 
  T), spread 1/2 the lobster mixture on crumbs. To the rest add all other 
  ingredients, mix, and spread in same dish. Bake in oven until warm (about 
  15 minutes). Serve in casserole dish garnished with asparagus and lemon 
  strips. This mixture can also be served in pastry shells. *"Salsa negra" - 
  I'm not sure what this is. (This recipe is translated from a Colombian cook 
  book, sent to me in Spanish by Barb Day and translated by me, Heather near 
  L.A. 'u'    Buen provecho!