Lobster Newburg
Yield: 4 Servings
Courtesy of Clambakes Etc.

(2) 9 oz Lobster Tails - removed from shells
Melted Butter or Margarine
1/4 cup Butter or Margarine
2 tablespoons Flour
1/2 teaspoon Salt
Few grains Cayenne Pepper
1-1/2 cup Light Cream or Milk
2 Egg Yolks
1/4 cup Sherry or Dry White Wine
1 teaspoon Lemon Juice 

1. Place lobster tails in a shallow heat-resistant non-metallic baking dish and brush liberally with melted butter.

2. Heat covered in Microwave Oven 4 minutes or until tender. Cut lobster into bite-sized pieces. Set aside.

3. In a deep 1 1/2-quart heat-resistant non-metallic casserole melt the 1/4 cup butter in Microwave Oven 30 seconds.

4. Blend in flour salt and cayenne.

5. In a small bowl beat cream and egg yolks until well blended.

6. Gradually stir cream mixture into flour mixture until smooth.

7. Heat covered in Microwave Oven 5 minutes or until sauce thickens. Stir occasionally.

8. Stir in lemon juice lobster pieces and wine. If necessary return to Microwave Oven 1 to 2 minutes or until heated through.

9. Serve over rice or toast points. Variation: If desired shrimp scallops crabmeat or any combination of these may be substituted for lobster. 

Courtesy of Clambakes Etc.