Lobster Newburg


2 tablespoons butter
1 tablespoon all-purpose white flour
1-1/3 cups cream (or use part milk)
2 cups (1 pound) cooked lobster meat
3 egg yolks, beaten
1/3 cup sherry
1 teaspoon salt


In the top of a double boiler over simmering water, melt the butter. Add the flour and blend to form a smooth paste. Add the cream and cook until thickened. Add the lobster meat. Stir in the eggs, sherry, and salt. Continue cooking until the sauce has thickened, about 3 minutes. Serve at once, in pastry shells or over rice or toast points.


4 to 6 servings

Leave a Comment