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Lobster Recipes
Entrees
Lynn's Lobster Newberg

(Serves 8)

8 Tablespoons butter (not margarine)
½ cup flour
2 cups whole milk
1 cup half & half cream
1 teaspoon salt
1 dash white pepper
1 dash cayenne pepper
½ cup dry sherry wine
4 cups cooked lobster meat

Melt butter over low heat, add flour, stirring to form a roux. Combine the milk and half & half cream, and slowly add to the roux, stirring constantly. Add the salt, white pepper and cayenne pepper. Cook over medium low heat until thickened and add sherry.

Combine the sauce with the lobster and pour in a 2½ quart casserole. Bake at 300° for 20-30 minutes.

Serve over toast points, rice, or in pastry shells.

Nutritional information per serving - does not include toast points, rice, or pastry shells
calories 294.1 cholesterol 102 milligrams
protein 18.7 grams sodium 702 milligrams
total fat 17.5 grams dietary fiber 0.0 grams
carbohydrate 11.3 grams calcium 155 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.

Recipe by Lynn Jenkins, Wiscassett
as it appeared in Paula Prouty's
"What's Cooking" column