Lobster Fricassee

Lobster fricassee calls for lemon and bechamel smothering the sweet, delicate meat of lobster claws and tails.

Partially boil some lobsters. Pick the meat out of the claws and tails and cut them into small pieces, put it into a saucepan with two breakfast cupfuls of bechamel sauce and let the contents stew gently for several minutes. Strain the juice of half a lemon into the fricassee, turn it on to a hot dish and serve at once.