Newburg Style Lobster
|Dry sherry/Margarine||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Finely shredded lemon peel||1 Teaspoon|
|Ground red pepper||1 Dash|
|Light cream||2 Cup (32 tbs)|
|Bread slice/6 frozen patty shells||6|
In a medium saucepan cook lobster in 2 tablespoons butter or margarine for 2 minutes, stirring frequently.
Add sherry and cook for 1 minute more.
Remove from the saucepan.
In the same saucepan melt 1/4 cup butter or margarine.
Stir in cornstarch, lemon peel, salt, and red pepper.
Add cream all at once.
Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.
Stir in lobster mixture.
Transfer to a 1 1/2-quart freezer container.
Seal, label, and freeze.
To serve, transfer frozen mixture to a large saucepan.
Cover and cook over medium-low heat about 40 minutes or till heated through, stirring occasionally.
Meanwhile, toast bread and cut each slice in half diagonally or bake patty shells according to package directions.
Spoon lobster mixture over toast points or into shells.
Sprinkle with chives, if desired.