Lobster Newburg Recipe

Save juice from lobster meat and add enough water to make 3/4 cup. In large saucepan over medium heat, melt butter; whisk in flour and salt until mixture is smooth, about 1 minute. Combine reserved lobster liquid, milk and egg yolks; gradually add to flour mixture in saucepan, stirring constantly over medium heat until thickened

Cut lobster meat into bite-sized pieces and add to saucepan; simmer until lobster is hot. Remove from heat; stir in sherry. Service over hot rice or toast points or in patty shells.