Recipe: Lobster Newburg

From Pillsbury Classic Cookbook, Chicken and Fish, New and Easy Recipes

Newburg is a rich cream and egg sauce flavored with sherry or madeira wine. It is served with cooked shellfish but can also be used with other foods.

Lobster Newburg

1 1/2 cups light cream
1/4 cup dry sherry or dry white wine
2 egg yolks, slightly beaten
1/4 cup margarine or butter
4 1/2 teaspoons flour
1/2 teaspoon salt
Dash paprika
1 lb. (2 cups) cooked lobster meat, cut into chunks
Toast points or patty shells

In small bowl, combine cream, sherry and beaten egg yolks; set aside. Melt margarine in medium saucepan. Stir in flour, salt and paprika; cook 1 minute or until mixture is smooth and bubbly, stirring constantly.

Gradually add cream mixture. Cook over very low heat until thickened, stirring constantly.

Stir in lobster; heat gently until thoroughtly heated. Serve over toast points.

Servings: 4