Mom's Lobster Newberg

This is comfort food to me. My mom made this probably once every other week when I was growing up, we'd have it over toast or egg noodles. Great either way. This is an easy recipe despite the long list of instructions. I have taught my 12 yo to cook this and he does it easily.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 6  tablespoons butter
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups  light cream
• 3  beaten  egg yolks
• 5  ounces lobsters, broken in large pieces
• 3  tablespoons white wine
• 2  teaspoons lemon juice
• 1⁄4 teaspoon salt
•  paprika
•  toast points or   egg noodles

Directions

1. Melt butter in skillet; blend in flour.
2. Add cream all at once.
3. Cook, stirring constantly, till sauce thickens & bubbles.
4. Stir small amount of hot mixture into egg yolks; return remainder of egg yolks to hot mixture, stirring constantly until it thickens again.
5. Add lobster, heat through.
6. Add wine, lemon juice and salt. Stir.
7. Sprinkle with paprika.
8. Serve over toast or noodles.
9. Crab Newberg : Substitute 1 cup flaked, cooked crab meat.
10. Shrimp Newberg : Substitute 2 cups cleaned cooked shrimp.
11. Imitation seafood can be used.