Cut lobster into bite size pieces; toss in flour.
Saute in butter for 3 minutes.
Add wine; cook for 1 minute.
Add cream, salt and pepper.
Add egg yolks and stir.
Cook just under boiling point until thick.
If allowed to bubble, Newburg may break.
Serve on golden brown toast.
Season the lobster pieces with salt, white pepper and paprika.
Melt 2 ounces of the butter in a saucepan.
Fry the lobster pieces gently about 2 minutes.
Add the brandy and the sherry.
Let simmer until liquid is reduced by half.
Add cream. Let simmer again until creamy.
Add remaining butter ( do not allow the lobster to boil while adding butter).
Rectify seasoning.
Serve over freshly made toast.
Serves 8 to 10.
Melt butter in saucepan.
Add flour and stir until smooth. Gradually add cream and stir until blended.
Bring mixture slowly to boiling point.
Let simmer gently, stirring constantly, until mixture thickens (about 1 minute).
Add lobster meat and bring to boiling point again.
Beat egg yolks and sherry together.
Add a little hot mixture to egg, then stir egg mixture into lobster sauce.
Add pepper and salt.
Pour into scallop shells or ramekins and brown under broiler.
Serves 6.
Cut lobster meat into 1/2-inch pieces.
Melt butter; blend in flour and seasonings.
Gradually add cream and cook until thick and smooth, stirring constantly.
Reduce heat.
Add lobster meat; heat.
Remove from heat and slowly stir in sherry.
Serve immediately on toast points or in patty shells.
Serves 6.
In double boiler top, over low heat, melt butter.
Stir in flour, lobster, nutmeg, paprika, salt and sherry.
Beat yolks slightly; add cream.
Mix well.
Slowly stir egg yolks into lobster.
Cook over hot water, stirring, until just thickened. Serve at once over toast in patty shells or place in individual baking dishes.
Top with buttered fresh bread crumbs.
Brown under broiler.
Makes 6 servings.
Melt butter over low heat.
Add lobster; cook for 3 minutes.
Add seasonings and sherry.
Beat egg yolks; add the cream to yolks; mix well.
Gradually add the egg mixture to the lobster and cook, stirring until thickened.
Make sure you stir while adding the egg mixture!
hite pepper and stir in lobster meat; remove from heat.
In medium saucepan, melt margarine.
Stir in flour; cook 1 minute.
Add lobster, salt, paprika and sherry.
In small bowl, combine beaten egg yolks and cream.
Gradually add yolk mixture to lobster mixture; blend well.
Cook over very low heat until thickened, stirring frequently.
Serve over toast points or patty shells.
Makes 4 servings.
Heat lobster in 6 tablespoons butter.
In another pan, stir flour into 2 tablespoons butter gradually.
Add 2 cups cream; heat.
Stir until smooth.
Add beaten egg yolks; stir until thick. Add lobster and season with salt and pepper.
Cut lobster in large pieces, heat slowly in butter for 5 minutes.
Add wine and simmer slowly until wine is reduced.
Beat cream and eggs together.
Add lobster and seasonings.
Cook, stirring constantly until thickened (low flame).
It thickens in about 5-10 minutes, like a white sauce.
In medium saucepan, melt margarine. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir half of the hot mixture into the beaten egg.
Return all to saucepan.
Cook and stir mixture until thickened, but do not boil.
Stir in lobster, dry sherry, red pepper and white or black pepper.
Heat through.
Serve over English muffin halves.
Makes 4 servings.
n middle.
To Make Lobster Sauce:
Saute 1/4
In a skillet, sautee the lobster in butter along with paprika,
Cut up lobster meat.
Cook potatoes and
Melt butter over low heat in top of double boiler.
Stir in flour, lobster, nutmeg, paprika, salt and sherry.
Beat yolks lightly in small bowl.
Add cream; mix well.
Slowly stir yolk mixture into the lobster.
Cook over hot water, stirring, until just thickened.
Serve over toast or shells.
Yields 6 servings.
Melt butter in skillet.
Add lobster meat and cook 3 minutes, stirring occasionally.
Stir in flour and continue cooking 1 minute, stirring constantly.
Add wine and cook until heated through.
Set aside.
Put remaining ingredients in blender, cover and blend at slow speed until mixed.
Add ingredients to lobster and cook, stirring constantly until thickened.
Cook lobster tails in boiling water 5
Melt butter; add flour.
Add milk gradually, stirring until thickened.
Add lobster and sherry.
Serves 4.
Melt butter in skillet or blazer pan of chafing dish, blend in flour.
Add cream all at once.
Cook, stirring constantly, until sauce thickens and bubbles.
Place hot water bath under blazer pan if using chafing dish.
Stir small amount of hot mixture into egg yolks.
Return to hot mixture, cook, stirring constantly, until mixture thickens.
Add lobster, heat.
Add wine, lemon juice and salt.
Sprinkle with paprika.
Serve in patty shells.
Melt butter in a 3 qt. saucepan over medium heat.
Stir in flour and spices; stir constantly and cook until smooth and bubbly.
Stir in milk and boil for 1 minute.
Stir in lobster and juice.
Serve hot inside split popovers.