Rock Lobster Newburg

Course : Seafoods
Serves: 6
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16 ounces frozen south african rock lobster tails
2 quarts boiling salted water
1/2 cup celery -- sliced
1/4 cup butter or margarine
1/3 cup flour
2 cups half-and-half
1/4 cup sherry
1/4 cup mayonnaise
1 teaspoon angostura aromatic bitters
1 teaspoon salt -- to taste
1 teaspoon pepper -- to taste
6 slices bread
2 tablespoons soft butter or margarine

Preparation / Directions:

1. Drop frozen rock lobster tails into boiling salted water. 2. When water reboils, boil 2 minutes, then drain and drench with cold water. 3. With scissors, remove underside membrane and pull out meat in one piece; cut into 1/2" crosswise slices. 4. Saute celery in butter until soft; stir in flour. 5. Gradually stir in half-and-half, sherry, mayonnaise and Angostura; cook over low heat, stirring constantly until thick. 6. Stir in rock lobster slices; add salt and pepper to taste. Reheat only until bubbly. 7. Trim crusts from bread, spread with butter, and toast until golden brown; cut into triangles and spoon Newburg over toast.

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