This recipe is a family tradition for Christmas Eve, prepared by my father. In recent years, the drill goes that my mother takes care of most of the fish. Then my father walks in the kitchen and someone says "Dad, have you made the newburg yet?" and he says "No-- no one likes it." Then those who do like it get annoyed and enumerate for him those who eat it every year. Only after we have gone through this procedure, does he make it (please, don't ask about the cooking the shrimp tradition...). Years ago he wrote up a funny version of the recipe but I can't find it right now.
(Source: ........ cookbook, I have to ask about this)
Melt 2 T butter in a saucepan.
Mix in lobster .
Blend in 1 T flour .
Stir in 1 c cream gradually until thick and smooth.
Add salt to taste.
Add dash of cayenne pepper .
Add a little of the sauce to 2 lightly beaten egg yolks .
Stir gradually back into the sauce.
Cook about 3 min in a double boiler or over low flame.
Add 1/4 c dry sherry .
Updated: April 5, 1996
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