Lobster Newburg

1/2 c. butter
2 T. flour
2 c. heavy cream
3 egg, lightly beaten
2 c. fresh lobster meat or 2 – 5 oz. canned lobster
1/2 tsp. salt
1/4 c. Sherry
4 T. fresh lemon juice

Melt butter in skillet; blend in flour. Gradually stir in cream, stir until thick. Stir small amount of sauce into eggs. Stir into skillet, stir constantly for 5 minutes. Add lobster and salt, heat but do not boil. Add lemon juice and Sherry just before serving on toast or cooked rice.

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