Title: Lobster Newberg
Categories: Shellfish Main
Yield: 4 Servings

4	tb	Butter or margarine
1 1/2	tb	Flour
2	c	Cooked lobster meat, cut into chunks
1/4	c	Sherry or white wine
1/2	ts	Salt
	ds	Paprika
2		Egg yolks, slightly beaten
1 1/2	c	Light cream*

In top of double boiler over very low heat, melt butter. Stir in flour. Add lobster, sherry, salt and paprika. In a small mixing bowl, combine beaten egg yolks and cream. Add to lobster mixture and blend well. Cook over very low heat, stirring frequently, until thickened. Serve at once over toast points.

*If desired, 1 1/3 c milk plus 2 tb butter or margarine can be used for the light cream.

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