Lobster Newburg

By Morganp9661

Lump Crab meat or Shrimp can be used in this dish instead of Lobster.

Ingredients

• 1/2 stick Butter
• 3 Tablespoons Flour
• 2 cups Evaporated Milk
• 3 egg yolks, beaten
• 1/4 cup sherry
• 1/4 teaspoon white pepper
• 1/4 teaspoon nutmeg
• 1/2 teaspoon paprika
• 1/8 teaspoon garlic powder
• salt & pepper to taste
• 8 oz. Lobster meat/Lump crab or shrimp

Preparation

Step 1

Melt butter in a large skillet. Add flour and whisk rapidly to avoid lumps. Slowly begin to pouring in milk.
Keep whisking. As sauce begins to come together, remove about 1/4 cup of sauce and pour slowly into egg yolks, beating all the while, (adding a small amount of the heated sauce to yolks tempers the yolks) Add egg mixture into the skillet with sauce while whisking.
Add seasoning and sherry, if you like more of a sherry flavor, add more sherry; the same with the seasonings. Add meat, if using crab, fold in to avoid breaking up the lumps. Heat through, but do not let come to a boil. Serve over puff pastry shells that are cooked according to package directions.