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Lobster Newburgh

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6 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon paprika
1 1/2 cups rich milk or light cream
salt, to taste
3 cups cubed cooked or canned lobster
2 tablespoons dry sherry
2 egg yolks, slightly beaten
12 crisp toast triangles


Melt butter or margarine in a heavy saucepan, add flour and paprika and blend. Add milk and cook and stir until the resulting sauce is smooth and thickened. Add lobster and salt, to taste, and heat to bubbling. Beat egg yolks with sherry and add to the mixture. Cook over low heat 2 minutes, stirring constantly. Serve at once on hot toast points.

Makes 6 servings

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