6 tbsp. butter
2 tbsp. flour
1 1/2 c. light cream
3 egg yolks, beaten
1 (5 oz.) can (1 c.) lobster, broken into lg. pieces
3 tbsp. dry white wine (optional)
2 tsp. lemon juice
1/4 tsp. salt
Paprika
Puff pastry cups or rice

Melt butter in skillet; blend in flour. Add cream all at once. Cook, stirring constantly, until sauce thickens and bubbles. Stir a small amount of hot mixture into beaten egg yolk mixture. Add this to remaining hot mixture. Continue to cook, stirring constantly, until thickened. Add lobster and heat through. Add wine, lemon juice and salt. Sprinkle with paprika. Serve on rice, toast points or in Puff pastry shells. Yield: 4 to 5 servings.

Note: If you use fresh lobster, you must boil it first.

CRABMEAT NEWBURG:

Substitute 1 cup flaked, cooked crabmeat for the lobster.

SHRIMP NEWBURG:

Substitute 2 cups cleaned, cooked shrimp for the lobster.