Lobster Newburg


1/3 c. butter
2 tbsp. flour
2 c. half-and-half
4 egg yolks, slightly beaten
2 c. coarsely chopped lobster meat
1/4 c. dry sherry
2 tsp. lemon juice
1/4 tsp. salt
6 puff pastry shells, baked, or toast points

Melt butter in a large skillet; blend in flour, then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks; return to hot mixture. Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt; heat thoroughly, but do not boil. Serve in hot pastry shells or over toast points. Makes 6 servings.