Lobster Newburg With White Wine Flavor
|All purpose flour||3 Tablespoon|
|Light cream||1 1⁄2 Cup (24 tbs)|
|Beaten egg yolk||3|
|Cooked lobster||1 Cup (16 tbs), broken in large pieces|
|Dry white wine||3 Tablespoon|
|Lemon juice||2 Teaspoon|
|Baked patty shells||5|
In 1 1/2 -quart casserole, melt butter at HIGH for 1 minute.
Blend in flour and salt.
Cook at HIGH for 4 minutes or till thickened and bubbly, stirring after each minute.
Stir 3/4 cup hot mixture into egg yolks; return to hot mixture.
Cook at HIGH for 1 minute, or till heated through and almost bubbly.
Stir in wine and lemon juice.
Sprinkle with paprika.