Lobster Newburg - Old School

We love lobster. This is one of our favorite ways to spread the goodness. It is wonderful served with pastry shells, toast, noodles or long grain rice. Make sure you have lots of soft crusty bread to soak up the delicious sauce. This sauce works well with other kinds of shellfish, crab, shrimp, langostinoes or prawns.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup butter
• 3  tablespoons flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon nutmeg
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon dry mustard
• 1  cup milk, 2%
• 1⁄2 cup  cream, half and half
• 1⁄3 cup cheddar cheese, grated (may substitute swiss cheese)
• 2  egg yolks
• 14  ounces lobsters, peices, canned
• 1⁄2 lb mushroom
• 3  tablespoons sherry wine, dry
• 3  tablespoons parsley, finely chopped, garnish

Directions

1. Melt 2 tbsps of butter, add the mushrooms, saute for a few minutes on low, until the mushrooms are tender, then remove from heat and set aside until needed.
2. Next add the salt, nutmeg, paprika and dry mustard to the flour, mix well.
3. Using a double broiler, over medium heat, melt the remaining butter and add in the spiced flour mixture, stirr constantly until the mixture is smooth about 1 minute.
4. Mix the milk and cream together and gradually add to the butter flour mixture, stirring constantly until it has thickened and is bubbly. Then you will add the cheddar cheese and stir well. (watch carefully).
5. Beat the egg yolks slightly and stir a small amount of the hot cheese mixture into the egg yolks and mix well.
6. Next pour the egg yolks into the hot cheese mixture, stirring constantly until it thickens again, about 2 - 3 minutes.
7. Add the mushrooms and lobster, stirring frequently. Cook for a few minutes until well heated.
8. Remove from heat, add the sherry, blend well.
9. Serve over hot rice, garnish with parsley and enjoy.