Seafood Newburg - cooking recipe

Ingredients

1/3 c. butter or margarine
2 Tbsp. flour
1 1/2 c. light cream
3 slightly beaten yolks
1 c. lobster, cubed or 1 c. crabmeat or 2 c. cooked, cleaned shrimp
3 Tbsp. cooking sherry (more or less according to taste)
2 tsp. lemon juice
salt (approximately 1/4 tsp.)

Preparation

Melt butter in blazer pan of chafing dish or in pan; blend in flour.
Gradually stir in cream.
Cook slowly on low heat, stirring constantly until sauce thickens.
Stir small amount of hot mixture into egg yolks.
Return to hot mixture.
Cook, stirring constantly, until thick.
Add seafood, sherry, lemon juice and salt.
Heat thoroughly.
Sprinkle with paprika.
Serve in pastry shells or over cooked hot rice.
Serves 4 to 6.