Seafood Newburg

By Terri Crooks on October 29, 2005

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Ingredients

    1. 5 tablespoons flour
    2. 6 tablespoons butter
    3. 1 teaspoon dry mustard
    4. 1 1/2 cups milk ( I use 2%)
    5. 1 tablespoon Worcestershire sauce
    6. 1 tablespoon dry sherry
    7. 1 dash cayenne, to taste (optional)
    8. 1 (8 ounce) packages frozen asparagus (optional)
    9. 12 ounces cooked lobster meat (Cut into large bite size pieces.) or 12 ounces shrimp ( Cut into large bite size pieces.)
    10. 10 ounces sharp cheddar cheese ( Shredded, Cracker Barrel is the best!)

Directions

  1. In medium size sauce pan, melt butter.
  2. Combine flour and dry mustard.
  3. Add to butter stirring constantly until smooth and bubbly.
  4. Move pan off heat and slowly add milk, stirring constantly.
  5. Return to med high heat, & stir constantly until sauce comes to boil. Boil for 1 to 3 minutes till thickened.
  6. Add Worcestershire Sauce, & Dry Sherry stir until well mixed.
  7. Add Asparagus, Shrimp and/or Lobster, and shredded cheese.
  8. Heat until cheese is melted.
  9. Serve on toast.
 
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