Seafood Newburg

• 1 lb. lobster or 2 pkg. (7 oz.) frozen tails
• 1 lb. scallops, cooked
• 1 lb. shrimp, cooked and deveined
• 12 Tbsp. butter or margarine
• 2/3 c. flour
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 tsp. ground nutmeg
• 2 c. milk
• 2 c. evaporated milk
• 6 egg yolks
• 1/2 c. dry sherry (if desired)
• 6 c. hot rice

1. Remove lobster from shell.
2. Cut meat in bite size chunks and reserve.
3. Make sauce of butter, flour, salt, pepper, milk and evaporated milk.
4. Cook one minute.
5. Beat egg yolks and stir in sherry.
6. Stir in 1 cup sauce into the egg yolk mixture and then add this to the rest of the sauce.
7. Cook for one minute or until thickened, stirring constantly.
8. Add lobster chunks, scallops and shrimp and heat.
9. Serve over rice.

lobster, shrimp, butter, flour, salt, cayenne pepper, ground nutmeg, milk, milk, egg yolks, sherry, hot rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=509590 (may not work)