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Serves/Makes: 6

Ingredients:

• 2 cups coarsely chopped lobster meat
• 1/3 cup butter
• 2 tablespoons flour
• 2 cups half-and-half (half milk, half cream)
• 4 egg yolks, slightly beaten
• 2 cups coarsely chopped lobster meat
• 1/4 cup dry sherry
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 6 puff pastry shells, baked or toast points

How to cook:

• Melt butter in a large skillet blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks return to hot mixture.
• Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt heat thoroughly, but do not boil. Serve in hot patty shells or over toast points.

Comments:

About Lobster Newburg recipe: Across the globe, Lobster Newburg may very well be one of the most recognized seafood dishes. Created by Ben Wenburg, who was a sea captain operating between New York and Cuba, and shown to Charles Delmonico in 1876, the famed lobster dish was originally called Lobster a la Wenburg. After a disagreement, Delmonico continued selling the popular dish at his restaurant under the name Lobster Newburg, although some refer to it as Lobster Delmonico.

This recipe for Lobster Newburg serves/makes: 6

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Main Ingredient: Lobster
Preparation Method: Poached/Simmered