4 tbsp. butter
2 c. fresh Maine lobster meat, cut in bite size pieces
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. nutmeg
Dash of cayenne pepper
1/4 tsp. Accent
1 tall can evaporated milk
2 to 3 tbsp. sherry

Using a heavy skillet on low to medium heat (an electric fry pan with controlled heat is ideal) or a double boiler, cook lobster meat slowly with the butter to draw the color slightly.

Combine flour and seasonings and sprinkle over lobster. Add undiluted evaporated milk (or 1 1/2 cups light cream) stirring constantly while adding and until thickened. Add sherry slowly while stirring. Serve on toast or in patty shells.

NOTE: Easy to make and no curdling. If you like curried rice, you'll like it twice as much served with this Newburg.