Lobster Newburg

Ingredients

• 2 tablespoons margarine or butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• Dash ground red pepper
• 1 1/2 cups light cream or milk
• 2 beaten egg yolks
• 2 5-ounce cans lobster, drained, broken into large pieces, and cartilage removed; or 10 ounces cooked lobster
• 3 tablespoons Madeira or dry sherry
• 4 baked patty shells
• Paprika
• Parsley sprigs (optional)

Instructions

1. In a saucepan melt margarine or butter. Stir in flour, salt, and red pepper. Add cream all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir about half of the hot mixture into egg yolks; return all to saucepan. Cook and stir till mixture just bubbles. Reduce heat. Cook and stir 2 minutes more. Stir in lobster and Madeira; heat through. Spoon into patty shells. Sprinkle with paprika. Garnish with parsley sprigs, if desired.
2. Crab Newburg: Prepare as above, except substitute two 7-ounce cans crabmeat, drained flaked, and cartilage removed, or two 6-ounce packages frozen crabmeat, thawed and drained for the lobster.
3. Shrimp Newburg: Prepare as above, except substitute 8 ounces frozen peeled, cooked shrimp (1 1/3 cups), thawed, for the lobster.