Lobster Parfaits

These parfaits are fit for a King, but made with love for my children

Christmas Eve is the evening that we have always made special just for our kids, and one way that we have done this, is to make our children feel as special as they really are. It is our individual family time in which we have lots of laughing, and good, clean fun. It would not be a family celebration without my special Lobster Parfaits; elegant and delicious.

Puree in a blender:

2 ½ lbs. or about 2 cups of cooked lobster

After it is blended well, put into blender,

3 tablespoons tomato puree

2 tablespoons lemon juice

1 tablespoon dry sherry

2 teaspoons cognac

½ cup water

Put into a bowl, and mix in:

1 minced clove of garlic

1 finely chopped salad onion

Cook the mixture over low heat until it is reduced by about half. Cool, then add:

2 cups mayonnaise

1 ½ tablespoons heavy cream

½ teaspoon paprika

1 teaspoon salt

Chill for about two hours. This makes enough sauce for about 6 parfaits.

Neatly place into parfait glasses, 4 ounces of lobster meat per serving. Cover the meat with chilled sauce, letting it trickle down, much like a dessert parfait.

Garnish with chilled whipped cream, with chopped water cress. Should be served soon after making.

If this dish is to be served to minor children, or those who are opposed to alcohol; flavorings can be used instead of the sherry and cognac, with equally good results.