Recipe - Lobster Newburg

Three fourths pound Lobster meat
One half cup Sherry
2 tablespoon Butter
2 tablespoon Flour
2 Hard cooked egg yolks
1 One half cup Cream
One fourth cup Milk
1 pn Nutmeg
1 pn Cayenne powder
salt, pepper to taste

Cut cooked lobster meat into bitesized chunks. Soak in sherry for 2 ~ 3
hours in refrigerator. Make a paste of softened butter, flour, and egg
yolks. In a heavy iron skillet, combine paste with cream, milk, nutmeg, and
cayenne. Over low heat, stir until quite thick. Drain sherry from lobster
meat and add sherry to sauce while continuing to stir until quite thick.
Add meat. Stir until heated through.

Serve on toast points. (This will keep 24 hours in refrigerator, and is
better the second day.)

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini