Ingredients

• 2 jalapeno peppers, chopped
• ½ pound lobster meat, chopped
  
• 2 egg yolks
  
• ½ cup milk
  
• 3 tablespoons butter
  
• 1 tablespoon flour
  
• 4 cloves garlic, minced
  
• 1 teaspoon chili powder
  
• 5 ounces vermicelli pasta, prepared
  
• Salt to taste

Cooking Directions

1. Season the lobster meat with chili powder and salt.
2. Heat a sauté pan to medium heat.
3. Add the jalapeno and 1 tablespoon butter.
4. Saute about 5 minutes.
5. Add garlic and cook another 2 minutes or until garlic begins to brown.
6. Add the lobster meat and sauté 5 minutes or until the lobster is cooked through.
7. Remove the lobster mixture from heat and set aside.
8. In a separate pan, melt the remaining butter and add the flour.
9. Mix to form a roux.
10. In a mixing bowl, combine the milk and egg yolks. Beat until they are mixed.
11. Add your egg and milk mixture to the roux. Stir.
12. Add your lobster mixture to the pan and reduce heat to medium-low.
13. Toss to combine and serve with prepared pasta.