Lobster Newburg

2 cups coarsely chopped lobster meat

1/3 cup butter

2 tablespoons flour

2 cups half-and-half (half milk, half cream)

4 egg yolks, slightly beaten 

1/4 cup dry sherry

2 teaspoons lemon juice

1/4 teaspoon salt

 Melt butter in a large skillet blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks to temper and return return to hot mixture.
    Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt heat thoroughly, but do not boil.
    I serve this in small bread bowls or with toast points. It also makes a killer open face Lobster roll.

 Fun fact: Lobster Newburg was created by Ben Wenburg, who was a sea captain operating between New York and Cuba, and shown to Charles Delmonico in 1876, as a way to please his crew that was tired of eating Lobster. The now famed lobster dish was originally called Lobster a la Wenburg. After a disagreement with Wenberg, Delmonico continued selling the popular dish at his restaurant under the name Lobster Newburg, although some refer to it as Lobster Delmonico.