Lobster Newburg - 4

Course : Seafoods
Serves: 1
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3/4 pound lobster meat
1/2 cup sherry
2 tablespoons butter
2 tablespoons flour
2 large hard cooked egg yolks
1 1/2 cups cream
1/4 cup milk
1 dash nutmeg
1 dash cayenne powder
1 teaspoon salt
1 teaspoon pepper

Preparation / Directions:

Cut cooked lobster meat into bite-sized chunks. Soak in sherry for 2 F 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.)

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