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Lobster Newburg No. 2

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      Title: LOBSTER NEWBURG NO. 2
 Categories: Fish
      Yield: 1 Servings
 
    3/4 lb Lobster meat
    1/2 c  Sherry
      2 tb Butter
      2 tb Flour
      2    Hard cooked egg yolks
  1 1/2 c  Cream
    1/4 c  Milk
      1 pn Nutmeg
      1 pn Cayenne powder
           -salt, pepper to taste
 
  Cut cooked lobster meat into bite-sized chunks.  Soak in sherry for 2
  ~ 3 hours in refrigerator. Make a paste of softened butter, flour,
  and egg yolks. In a heavy iron skillet, combine paste with cream,
  milk, nutmeg, and cayenne.  Over low heat, stir until quite thick.
  Drain sherry from lobster meat and add sherry to sauce while
  continuing to stir until quite thick. Add meat. Stir until heated
  through.
  
  Serve on toast points.  (This will keep 24 hours in refrigerator, and
  is better the second day.)
  
  From the files of Al Rice, North Pole Alaska.    Feb 1994
 
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