Lobster newburg #2

4 Servings

Ingredients

Quantity Ingredient
2 (9-oz) lobster tails; removed from shells
Melted butter or margarine
¼ cup Butter or margarine
2 tablespoons Flour
½ teaspoon Salt
1 dash Cayenne pepper
1½ cup Light cream or milk
2 Egg yolks
¼ cup Sherry or dry white wine
1 teaspoon Lemon juice

Directions

From: gemini@... (Georgette & Dave Burnside) Date: Sat, 10 Feb 1996 05:37:17 GMT 1. Place lobster tails in a shallow, heat-resistant, non-metallic baking dish and brush liberally with melted butter.

2. Heat, covered, in Microwave Oven 4 minutes or until tender. Cut lobster into bite-sized pieces. Set aside.

3. In a deep, 1½-quart, heat-resistant, non-metallic casserole melt the ¼ cup butter in Microwave Oven 30 seconds.

4. Blend in flour, salt and cayenne.

5. In a small bowl, beat cream and egg yolks until well blended.

6. Gradually stir cream mixture into flour mixture until smooth.

7. Heat, covered, in Microwave Oven 5 minutes or until sauce thickens. Stir occasionally.

8. Stir in lemon juice, lobster pieces and wine. If necessary, return to Microwave Oven 1 to 2 minutes or until heated through.

9. Serve over rice or toast points. Variation: If desired, shrimp, scallops, crabmeat or any combination of these may be substituted for lobster.

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