Lobster Newburg

Course Appetizer


  • 2 9 oz lobster tails, removed from shells Melted butter or margarine
  • 1/4 c Butter or margarine
  • 2 T Flour
  • 1/2 t Salt
  • Few grains cayenne pepper
  • 1 1/2 c Light cream or milk
  • 2 Egg yolks
  • 1/4 c Sherry or dry white wine
  • 1 t Lemon juice


  • Place lobster tails in a shallow, heat-resistant, non-metallic baking dish and brush liberally with melted butter.
  • Heat, covered, in Microwave Oven 4 minutes or until tender. Cut lobster into bite-sized pieces. Set aside.
  • In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole melt the 1/4 cup butter in Microwave Oven 30 seconds.
  • Blend in flour, salt and cayenne.
  • In a small bowl, beat cream and egg yolks until well blended.
  • Gradually stir cream mixture into flour mixture until smooth.
  • Heat, covered, in Microwave Oven 5 minutes or until sauce thickens. Stir occasionally.
  • Stir in lemon juice, lobster pieces and wine. If necessary, return to Microwave Oven 1 to 2 minutes or until heated through. 
  • Serve over rice or toast points. Variation: If desired, shrimp, scallops, crabmeat or any combi- nation of these may be substituted for lobster.


Recipe Rating

Please enter your comment!
Please enter your name here