B B B B E L Y S M I L E N U E O P L S T E E A B S G G E C O O K I N G Y O O O A F T M A N R L T T J B E F F A S T T A S E T P D A T L L T F S C D N I E B L T S H U A D P B U N T O N N J N T E A A N G K S U L T O O N E K B G N I V R E S I H F A A H N S L E C I C I F C L A U L B S L V N T B C T I S T U N E L A S T I S L H A C U O N H O N A L N M E J U S T Y N M A F E J T O E B L O S L E S C F T E S C O C L B O M L U L G E I L A L O I L D T I I E N O N H V D O E T Y R T U Y E L S O F Y T R E U S N A I A S T N I O P S F O E B R N A S E U S Y S M A L L I K S R C R N T A H T L L N L I T N U S T A E T T L T N C A O A S M L Y I I I U D M I T C O L LOBSTER NEWBERG (Word Search Version) Printed from COOKS.COM 1/2 c. butter 2 tbsp. flour 2 c. light cream 4 beaten egg yolks 2 c. lobster or 2 (5 oz.) can lobster 1/2 tsp. salt 1/4 c. cooking sherry 5 tbsp. lemon juice Melt butter in skillet; blend in butter. Gradually stir in cream, stir until thick. Stir small amount of sauce into egg yolks. Stir into skillet, stir constantly for 5 minutes. Add lobster and salt, heat but do not boil. Add lemon juice and sherry just before serving on toast points or fluffy rice. Serves 5. |