Lobster De Jonghe

3 tbsp butter or margarine
3 tbsp flour
2 1/4 cups light cream
1/4 cup plus 2 tbsp brandy
1 tsp. salt
Dash cayenne red pepper
2 egg yolks
4 cups cut-up cooked lobster
3 to 4 cups hot cooked rice
1/2 cup butter or margarine, melted
1 cup soft bread crumbs
1 clove garlic, minced
1 tbsp. minced green onion or chives
1 tbsp. snipped parsley
1 1/2 tsp paprika
1/2 tsp Worcestershire sauce

Melt 3 tbsp butter in saucepan. Stir in flour. Cook over low heat, stirring until bubbly, about 2 minutes. Remove from heat. Stir in 2 cups of the cream, the brandy, salt and red pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat.

Beat egg yolks and 1/4 cup cream. Stir at least half the hot mixture into egg mixture; blend egg mixture into remaining hot mixture in saucepan. Cook over medium heat, stirring constantly, 2 minutes. Stir in lobster; heat through. Divide hot rice among 8 individual casseroles; top with lobster mixture. Toss 1/2 cup butter and the remaining ingredients; sprinkle on casseroles.

Set oven control to broil and/or 550F. Broil casseroles about 5" from heat 4 to 5 minutes or until topping is golden brown.

8 servings