Lobster Newburg

Ingredients

1 1/2 cups (2 cans-6 ounces each) lobster meat
1/4 cup Roberts Butter
2 cups Roberts Half and Half
3/4 teaspoon salt
1/4 teaspoon MSG
1/8 teaspoon pepper
1/8 teaspoon nutmeg
4 Roberts Egg Yolks, slightly beaten
1 tablespoon sherry
6 tart-size pastry shells

Preparation

Drain lobster meat; cut into bite-size pieces and set aside. Melt butter in skillet; blend in half and half, salt, MSG, pepper and nutmeg. Bring just to a boil; stir in lobster and cook until thoroughly heated. Stir 3 tablespoons of hot mixture into egg yolks. Immediately blend into hot mixture. Cook in top of double boiler over simmering water 3 to 5 minutes, or until thickened. Do not overcook. Remove from heat immediately. Blend in sherry and spoon into pastry shells.

Yield: 6 servings

Notes:

Seafood Newburg

Prepare Lobster Newburg (recipe above), substituting 1 1/2 cups diced cooked crab meat or whole shrimp for the lobster. If desired, add an additional 3 to 4 tablespoons sherry.

Yield: 6 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.