• 2 cups cooked lobster meat (2 tails)
• 3 tablespoons butter
• 3 tablespoons flour
• salt and pepper
• 1 1/2 cups milk
• 1 egg yolk, slightly beaten
• 2 tablespoons sherry
• 1/4 pound mushrooms, sliced
• 2 tablespoons chopped fresh parsley
Preparation Instructions
1. Sauté mushrooms in 2 tablespoons butter for three minutes. Set aside.
2. Melt 3 tablespoons butter over low heat. Add flour, salt and pepper and stir for 1 minute until bubbly. Remove from heat and stir in milk.
3. Return to heat, stirring until it reaches a boil. Combine half the sauce in a bowl with the egg yolk. Pour it all back into the saucepan, stirring. Add sherry, lobster meat and mushrooms.
4. Heat and serve garnished with parsley.
Lobster Newburg