4 tbsp. butter
Meat of 1 (2-3 lb.) boiled lobster
2 tbsp. flour
1 1/2 c. milk
Salt, paprika, slight grating of nutmeg
1/2 c. cream
2 egg yolks
2 tbsp. sherry

Melt half the butter and cook lobster in it for three minutes. Remove lobster, add remaining butter and blend flour smoothly with it. Scald and add milk and bring again to boiling point, stirring constantly. Add seasonings and lobster. Cook five minutes, beat and add cream, egg yolks, and sherry. Cook 2 minutes without boiling. Yield: 4 portions.

SHRIMP NEWBURG:

Proceed as directed for Lobster Newburg, substituting 2 cups crabmeat for the lobster.