Lobster Newburg

6 Tbsp. butter
2 Tbsp. flour
1 1/2 cups light cream
3 beaten egg yolks
1 (5 oz.) can Lobster or 1 cup Crab Meat or 2 cups Shrimp
3 Tbsp. dry white wine
2 tsp. lemon juice
1/2 tsp. salt
Paprika


Melt butter in skillet and blend in flour.


Add cream all at once, cook stirring constantly until sauce thickens and bubbles.


Stir small amount of hot mixture into egg yolks and return to hot mixture. Cook, stirring constantly until thickened.


Add Lobster, heat thorough.


Add wine, lemon juice, and salt.


Sprinkle with paprika.


Serve in pastry cups or over toast or rice.


Serves 4-5