Lobster Newburg No. 2
INGREDIENTS:
6 tb Butter 2 ts Lemon juice
2 tb Flour 1/4 ts Salt
1 1/2 c Light cream -paprika
3 Egg yolks, beaten -patty shells or toast
1/2 lb Lobster meat (or more) -cups
3 tb Dry sherry
6 tb Butter 2 ts Lemon juice
2 tb Flour 1/4 ts Salt
1 1/2 c Light cream -paprika
3 Egg yolks, beaten -patty shells or toast
1/2 lb Lobster meat (or more) -cups
3 tb Dry sherry
DIRECTIONS Melt butter in skillet and blend in flour. Add cream all at once. Cook, stirring constantly, until sauce thickens and bubbles. Stir a small amount of hot mixture into egg yolks, return to hot mixture; cook, stirring, constantly, until mixture thickens. Add lobster; heat. Add wine, lemon juice, and salt. Sprinkle with paprika. Serve in patty shells or toast cups.
Turn all into a buttered casserole. Top with a few buttered bread crumbs and bake at 350f for about 30 minutes or until bubbly and lightly browned.
Turn all into a buttered casserole. Top with a few buttered bread crumbs and bake at 350f for about 30 minutes or until bubbly and lightly browned.