Lobster Newburg

Lobster Newburg

Adapted from a recipe in the Casserole Cook Book, page 106.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • cup butter
  • 2 tablespoons all-purpose flour
  • cups half and half cream
  • 3 egg yolks, beaten
  • 1 cup cooked lobster meat, cubed
  • 3-4 tablespoons dry white wine
  • 2 teaspoons lemon juice
  • salt, as desired
  • paprika, for garnish
  • 4 Toast Rings, Link in Notes

Instructions
 

  • Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in cream, stir until sauce is thickened.
  • Beat the egg yolks, scoop a little of the sauce and mix into the egg yolks, then pour all the yolks into the sauce. Stir continuously until mixed in and thickened.
  • Add the lobster and stir in, then stir in the wine and lemon juice. Heat through.
  • Taste, season with salt as needed. Sprinkle with paprika as desired, for garnish, and serve right from the pan.
  • Spoon over Toast Rings, enjoy.

Notes

Low cost per serving as only 1 cup of lobster is needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Toast Rings.

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