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Lobster newburg

Yield: 4 Servings

Ingredients:

• 2 9 oz lobster tails -removed from shells Melted butter or margarine
• 1/4 c Butter or margarine
• 2 tb Flour
• 1/2 ts Salt Few grains cayenne pepper
• 1 1/2 c Light cream or milk
• 2 Egg yolks
• 1/4 c Sherry or dry white wine
• 1 ts Lemon juice

Instructions:

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 combi- nation of these may be substituted for lobster.

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