6 tbsp. butter
2 tbsp. all purpose flour
1 1/2 c. light cream
3 beaten egg yolks
1 (5 oz.) can lobster, broken in large pieces
3 tbsp. dry white wine
2 tsp. lemon juice
1/4 tsp. salt
Paprika

Melt butter in skillet; blend in flour. Add cream all at once. Cook stirring constantly, until sauce thickens and bubbles. Stir small amount of hot mixture into egg yolks; return to hot mixture; cook, stirring constantly, until thickened. Add lobster; heat through. Add wine, lemon juice and salt. Sprinkle with paprika. Serve in puff pastry shells. Makes 4 or 5 servings. Crabmeat Newburg: substitute 1 cup flaked, cooked crabmeat for lobster. Shrimp Newburg: substitute 2 cups cleaned, cooked shrimp for the lobster.