'Yanked' Lobster Newburg

This recipe below is meant for only a single serving. Why? Because I have received so many emails to "cut it down." Apparently, there are many more singles living by themselves than I had thought. Simply double or triple this recipe if needed.

1 tablespoon flour
1 teaspoon paprika
1 tablespoon butter or margarine
1 cup milk
2 slices toast
2 egg yolks, beaten well
1/4 teaspoon salt
Pinch black pepper
5-6 ounces cooked lobster, chopped
1/4 cup cooked peas
1 tablespoon dry or sweet sherry, optional but recommended
Dash or two hot pepper sauce or large pinch cayenne pepper

Mix the paprika with the flour: set aside. In a small saucepan, melt the butter over medium heat. Whisk in the flour well, forming a roux. Add the milk and continue cooking and whisking until this becomes thick and creamy, about 3-5 minutes.

Meanwhile, cut out circles from each slice of toast with the rim of a large water glass. Set these on a plate: set aside.

Remove Newburg sauce from heat and temper with egg yolks. This is done by removing a 1/2 cup of Newburg sauce and stirring it into the egg yolks. Add the egg yolk mixture back into the Newburg sauce and whisk together. Return to heat and add salt, pepper, lobster, peas, sherry and hot pepper sauce, fold in well. Warm, while stirring, for 1 minute and remove from heat. Pour over toast "points" and enjoy.

FYI: An old dessert enjoyed along the coast of New England a few generations ago was called the Old Maine Lobster Cake. This was, in reality, a marble cake with the dark part having molasses, cloves and nutmeg while the other, lighter half contained raisins and chopped citron.


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