Lobster Newburg

• 2 (14 ounce) cans lobsters
• 4 tablespoons butter
• 3 tablespoons flour
• 12 teaspoon salt
• 14 teaspoon nutmeg
• 1 cup thin cream and lobster liquor
• 14 cup sherry wine
• 2 drops Tabasco sauce
• 3 egg yolks, slightly beaten
• toast points

1. Drain lobster.
2. Reserve liquor, and dice meat.
3. Melt butter and stir in flour, salt and nutmeg.
4. Add lobster liquor and cream, while stirring constantly over low heat.
5. When sauce thickens, stir in sherry and tabasco.
6. Add diced lobster and cook over low heat until thoroughly heated.
7. Add a little of the hot sauce to beaten egg yolks and mix gently into the lobster mixture.
8. Add more salt, if necessary.
9. Serve garnished with toast points or over slices of toast.
10. Lobster Newburg is an elegant supper dish, served with dry white rice and a crisp green salad.
11. Just coffee, no dessert!

lobsters, butter, flour, salt, nutmeg, thin cream, sherry wine, tabasco sauce, egg yolks, points

Taken from www.food.com/recipe/lobster-newburg-397665 (may not work)