Gugel Family Cookbook

Lobster Newburgh

1 1/2 cups cooked lobster meat (1 can) (or substitute shrimp)
3 Tbs. dry white wine (or sherry)
3 Tbs. butter
2 Tbs. flour
dash cayenne
1/8 tsp. nutmeg
1 cup light cream
1 egg yolk

Cut lobster meat into pieces, and cover with wine. Melt butter in a saucepan and stir in flour and seasonings. Add cream slowly, stirring constantly. Cook over low heat until thick and bubbly. Stir a little sauce into beaten egg yolks. Stir into remaining sauce. Add lobster and wine. Serve in puff pastry “patty shells” (found in the freezer department of the grocery store).