Name: Lobster Newburg #2
Ingredients: 2 (9-oz) lobster tails; removed from shells; Melted butter or margarine; 1/4 c Butter or margarine; 2 tb Flour; 1/2 ts Salt; 1 ds Cayenne pepper; 1 1/2 c Light cream or milk; 2 Egg yolks; 1/4 c Sherry or dry white wine; 1 ts Lemon juice

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Eggs		Seafood	4	Servings

INGREDIENTS

2		(9-oz) lobster tails; removed from shells
		Melted butter or margarine
1/4	c	Butter or margarine
2	tb	Flour
1/2	ts	Salt
1	ds	Cayenne pepper
1 1/2	c	Light cream or milk
2		Egg yolks
1/4	c	Sherry or dry white wine
1	ts	Lemon juice

INSTRUCTIONS

From: gemini@synapse.net (Georgette & Dave Burnside)
Date: Sat, 10 Feb 1996 05:37:17 GMT
1. Place lobster tails in a shallow, heat-resistant, non-metallic baking
dish and brush liberally with melted butter.
2. Heat, covered, in Microwave Oven 4 minutes or until tender.  Cut lobster
into bite-sized pieces. Set aside.
3. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole melt the
1/4 cup butter in Microwave Oven 30 seconds.
4. Blend in flour, salt and cayenne.
5. In a small bowl, beat cream and egg yolks until well blended.
6. Gradually stir cream mixture into flour mixture until smooth.
7. Heat, covered, in Microwave Oven 5 minutes or until sauce thickens. Stir
occasionally.
8. Stir in lemon juice, lobster pieces and wine. If necessary, return to
Microwave Oven 1 to 2 minutes or until heated through.
9. Serve over rice or toast points. Variation: If desired, shrimp,
scallops, crabmeat or any combination of these may be substituted for
lobster.
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