In a 2 qt. double boiler, bring 1 qt. of milk to 180 degrees. While the
milk is heating, melt the margarine in a small saucepan. Add the
mix thoroughly to the melted margarine with a wire whip . Slowly
add this roux to the scalded milk, stirring constantly with the whip.
Keep whipping to avoid lumping as the sauce thickens. Add the
Dijon mustard mix and then the lobster fumet, slowly whipping until
smooth. Set aside.
In a large sauté pan, put the clarified butter and the minced shallot
and cook on low heat until the shallot is slightly browned. Cut the
lobster meat into bite sized pieces and add butter and shallots.
Cook on heat for about 1 minute then add worcestershire and black
pepper. While stirring constantly with a wooden spoon, add the
sherry and the lobster tomalley and cook until the sherry starts to
boil approximately 2 min. Sprinkle in the paprika and add the white
sauce. Reduce heat and simmer for 2 minutes. Remove from heat
and serve on a golden brown patty shell.