Lobster newburg #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 1½ | cup | Light cream |
| ½ | pounds | Lobster meat (or more) |
| 2 | teaspoons | Lemon juice |
| Paprika | ||
| 2 | tablespoons | Flour |
| 3 | Egg yolks; beaten | |
| 3 | tablespoons | Dry sherry |
| ¼ | teaspoon | Salt |
| Patty shells or toast cups | ||
Directions
Date: Fri, 9 Feb 1996 15:25:56 -0600 From: pwriedt@... (Patricia Wriedt) 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.
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