Lobster Newburg

1 lb. cooked or canned Lobster
1/3 cup sherry
4 Tbsp. butter or margarine
3 Tbsp. flour
3/4 tsp. salt
Dash of cayenne
1/8 tsp. nutmeg
1 3/4 cups thin cream
1 egg yolk
Toast triangles


Cover Lobster with sherry. Place butter or margarine, flour, seasonings and cream in container. Cover and blend until well blended. Pour into a saucepan. Add Lobster and sherry and cook over low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Add approximately 2 tablespoons of Lobster mixture to egg yolk and mix until blended. Stir gradually into balance of mixture in saucepan and cook 1 minute. Serve on toast triangles.


Yield: 4 to 6 servings