|Butter/Margarine||1⁄3 Cup (5.33 tbs)|
|Enriched flour||2 Tablespoon|
|Light cream||2 Cup (32 tbs)|
|Beaten egg yolks||4|
|Canned lobster||10 Ounce, cubed (Two 5 Ounce Cans, 2 Cups)|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
Melt butter in chafing dish or skillet; blend in flour; gradually stir in cream.
Cook slowly, stirring constantly, till thick.
Stir small amount sauce into egg yolks; return to chafing dish and cook till blended, stirring constantly, about 1 minute.
Add lobster and salt; heat thoroughly.
Add cooking sherry and lemon juice.
Serve in Pastry Cups.
Sprinkle Newburg with paprika.