Lobster Newburg With White Wine Flavor Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Light cream | 1 1/2 Cup (16 tbs) | |
| Egg yolks | 3 , beaten | |
| 1 cup cooked lobster, broken in large pieces | ||
| Dry white wine | 3 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Paprika | ||
| 4 or 5 baked patty shells | ||
Directions
In 1 1/2 -quart casserole, melt butter at HIGH for 1 minute.
Blend in flour and salt.
Add cream.
Cook at HIGH for 4 minutes or till thickened and bubbly, stirring after each minute.
Stir 3/4 cup hot mixture into egg yolks; return to hot mixture.
Add lobster.
Cook at HIGH for 1 minute, or till heated through and almost bubbly.
Stir in wine and lemon juice.
Sprinkle with paprika.
Blend in flour and salt.
Add cream.
Cook at HIGH for 4 minutes or till thickened and bubbly, stirring after each minute.
Stir 3/4 cup hot mixture into egg yolks; return to hot mixture.
Add lobster.
Cook at HIGH for 1 minute, or till heated through and almost bubbly.
Stir in wine and lemon juice.
Sprinkle with paprika.
Chef
