Lobster Newburg No. 1casseroles, seafood 6 tablespoon butter 1 1/2 cup light cream 1/2 lb lobster meat (or more) 2 teaspoon lemon juice 1 single paprika 2 tablespoon flour 3 each egg yolks, beaten 3 tablespoon dry sherry 1/4 teaspoon salt 1 single patty shells or toast cups 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. |
