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–+ servings

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.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ⅓ cup butter
  • 2 tablespoons all-purpose flour
  • 1½ 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.