Lobster Newburg

Lobster Newburg

Serves 6

Ingredients:
2 cups fresh or canned lobster meat, or 2 medium-small fresh lobster tails
2 tablespoons tarragon vinegar and 1 teaspoon salt (for cooking tails)
1/2 cup butter
3 tablespoons cornstarch
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon MSG
1 1/2 cups milk
1 cup heavy cream
2 eggs, beaten
1/2 cup sherry

Directions:
1. If using tails, bring a large kettle of water to a boil with the vinegar and salt. Add the tails and cook 20 minutes, until the shells are pink. Cool in the liquid, then shell and cut the meat into pieces.
2. Melt the butter in a large skillet over medium heat and gently sauté the lobster without browning or breaking it up.
3. Blend the cornstarch and seasonings and stir into the butter and lobster.
4. Add the milk and cream, stirring constantly, until thickened.
5. Just before serving, make sure it isn't boiling, then stir in the eggs and slowly add the sherry so it doesn't curdle.