From Paulette Vickery's Recipe Collection

BLENDER: LOBSTER NEWBURG

fish, main dish

1 lb cooked lobster
1/3 cup cooking sherry
1/2 each stick butter
3 tablespoon flour
3/4 teaspoon salt
1/8 teaspoon cayeen pepper
1/8 teaspoon nutmeg
1 3/4 cup light cream
1 each egg yolk
1 pkg noodles, 8oz

In 4 quart cooking pot, cook noodles in lightly salted, rapidly boiling water, until just done, about 10 minutes. Drain, and set aside for later use. Place lobster in mixing bowl and cover with cooking sherry. Place butter, flour, salt, cayeen pepper, nutmeg, and cream, in blender. Cover and mix until well blended. Pour cream mixture into a medium saucepan. Add lobster and sherry. Cook over low heat, stirring constantly, until lobster mixture boils. Remove from heat. Place egg yolk in small bowl. Add 2 tablespoons hot lobster mixture to egg yolk and mix thoroughly. Stir egg yolk mixture into lobster mixture in saucepan. Cook and stir, 1 minute. Serve over cooked noodles.

Yield: 4 servings




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