Lobster newburg no. 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 1½ | cup | Light cream |
| 3 | Egg yolks, beaten | |
| ½ | pounds | Lobster meat (or more) |
| 3 | tablespoons | Dry sherry |
| 2 | teaspoons | Lemon juice |
| ¼ | teaspoon | Salt paprika patty shells or toast cups |
Directions
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.
From the files of Al Rice, North Pole Alaska. Feb 1994