Lobster Newburg
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lobster tails
|
*
|
| ¼ | cup |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | cups |
cream
|
|
| 2 | each |
egg yolks
|
*
|
| ¼ | cup |
sherry
|
*
|
| 1 | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lobster tails
|
*
|
| 59 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 355 | ml |
cream
|
|
| 2 | each |
egg yolks
|
*
|
| 59 | ml |
sherry
|
*
|
| 5 | ml |
lemon juice
|
|
Directions
Place lobster tails in a shallow pan.
Heat, covered, in Microwave Oven 4 minutes or until tender. Cut lobster into bite-sized pieces.
Set aside.
In a deep, 1½-quart, heat-resistant, non-metallic casserole.
Blend in flour, salt and cayenne.
In a small bowl, beat cream and egg yolks until well blended.
Gradually stir cream mixture into flour mixture until smooth.
Heat, covered, in Microwave Oven 5 minutes or until sauce Stir occasionally. Stir in lemon juice, lobster pieces and wine. If necessary, return to Microwave Oven 1 to 2 minutes or until heated through. Serve over rice or toast points.
