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Name: Lobster Newburg #2
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 (9-oz) lobster tails;; 1/4 c Butter or margarine; 1/4 c Sherry or dry white wine; Melted butter or margarine; 2 tb Flour; 1 1/2 c Light Cream Or Milk; 1 ts Lemon juice; 2 Egg yolks; 1/2 ts Salt; 1 ds Cayenne pepper

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INGREDIENTS

2 (9-oz) lobster tails;
1/4 c Butter or margarine
1/4 c Sherry or dry white wine
Melted butter or margarine
2 tb Flour
1 1/2 c Light Cream Or Milk
1 ts Lemon juice
2 Egg yolks
1/2 ts Salt
1 ds Cayenne pepper

Servings

INSTRUCTIONS

From: gemini@synapse.net (Georgette & Dave Burnside) Date: Sat, 10 Feb 1996 05:37:17 GMT 1. Place lobster tails in a shallow, heat-resistant, non-metallic baking dish and brush liberally with melted butter. 2. Heat, covered, in Microwave Oven 4 minutes or until tender. Cut lobster into bite-sized pieces. Set aside. 3. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole melt the 1/4 cup butter in Microwave Oven 30 seconds. 4. Blend in flour, salt and cayenne. 5. In a small bowl, beat cream and egg yolks until well blended. 6. Gradually stir cream mixture into flour mixture until smooth. 7. Heat, covered, in Microwave Oven 5 minutes or until sauce thickens. Stir occasionally. 8. Stir in lemon juice, lobster pieces and wine. If necessary, return to Microwave Oven 1 to 2 minutes or until heated through. 9. Serve over rice or toast points. Variation: If desired, shrimp, scallops, crabmeat or any combination of these may be substituted for lobster. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from G Internet, G Internet.

NOTES

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Lobster Newburg #2

2  (9-oz) lobster tails; 
1/4 c Butter or margarine 
1/4 c Sherry or dry white wine 
  Melted butter or margarine 
2 tb Flour 
1 1/2 c Light Cream Or Milk 
1 ts Lemon juice 
2  Egg yolks 
1/2 ts Salt 
1 ds Cayenne pepper

From: gemini@synapse.net (Georgette & Dave Burnside)    Date: Sat, 10 Feb 1996 05:37:17 GMT  1. Place lobster tails in a shallow, heat-resistant, non-metallic baking  dish and brush liberally with melted butter.    2. Heat, covered, in Microwave Oven 4 minutes or until tender.  Cut lobster  into bite-sized pieces. Set aside.    3. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole melt the  1/4 cup butter in Microwave Oven 30 seconds.    4. Blend in flour, salt and cayenne.    5. In a small bowl, beat cream and egg yolks until well blended.    6. Gradually stir cream mixture into flour mixture until smooth.    7. Heat, covered, in Microwave Oven 5 minutes or until sauce thickens. Stir  occasionally.    8. Stir in lemon juice, lobster pieces and wine. If necessary, return to  Microwave Oven 1 to 2 minutes or until heated through.    9. Serve over rice or toast points. Variation: If desired, shrimp,  scallops, crabmeat or any combination of these may be substituted for  lobster.    MM-RECIPES@IDISCOVER.NET    MEAL-MASTER RECIPES LIST SERVER    From the MealMaster recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (222g)
Recipe Makes: 4 Servings

Calories: 815
Calories from Fat: 730 (90%)

Amt Per Serving		% DV

	Total Fat 81.1g	108 %
	Saturated Fat 39.4g	197 %
	Monounsaturated Fat 27.9g
	Polyunsanturated Fat 9.5g
Cholesterol 984.2mg		303 %
Sodium 240.5mg		8 %
Potassium 219.3mg		6 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 9.9g
Protein 14.3g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 815

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