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From: firstname.lastname@example.org (Murray Cornwell)
Subject: LOBSTER: Lobster Newburg
Summary: orig. subject: Re: Rec.Food.Recipes Digest #190 (Oct 29, 1991)
Keywords: recipe lobster newburg
2 1/2 cups cooked lobster 4 tablespoons butter
1 tablespoon flour salt & pepper to taste
1/2 teaspoon nutmeg 1 3/4 cups heavy cream
3 egg yolks beaten 1/2 cup sherry or Madeira wine
Melt butter over double boiler. Add lobster. When lobster is warm add
flour, nutmeg, salt and pepper. Stir until smooth.
Scald the cream. Add to the egg yolks. Stir until thickened
slightly. Add wine.
Add the wine/cream mixture to the lobster mixture.
Serve over crisp toast points or in pastery shells.
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