Lobster Newburg

Instructions

1. 1

   If using lobster tails, bring a large pot of salted water to a boil with 2 tablespoons tarragon vinegar. Add the lobster tails and cook for 20 minutes until shells are pink. Cool in the cooking liquid, then shell and cut meat into pieces.

2. 2

   In a large skillet over medium heat, sauté the lobster meat in the butter. Cook gently so the pieces stay intact — do not brown.

3. 3

   Blend the cornstarch, paprika, and salt together, then stir into the butter and lobster.

4. 4

   Add the milk and cream, stirring constantly, until the mixture thickens.

5. 5

   Remove from heat. Stir in the beaten eggs, then slowly pour in the sherry. Do not let the mixture boil once the eggs are added or it will curdle.

6. 6

   Serve immediately over buttered toast or in puff pastry shells.