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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lobster Newburg

Makes: 4 servings
Prep 20 mins Start to Finish 20 mins
Lobster Newburg
  • 2  teaspoons  margarine or butter
  • 1  tablespoon  all-purpose flour
  • 1/4  teaspoon  salt
  • 1 1/2  cups  milk
  • 2  beaten egg yolks
  • 8  ounces  cubed fresh or frozen cooked lobster or refrigerated chunk-style lobster-flavored fish pieces
  • 1  tablespoon  dry sherry
  • 1/8  teaspoon  white or black pepper
  •  dash ground red pepper
  • 2  English Muffins, split and toasted
  •  Snipped fresh chives (optional)

1. In a medium saucepan melt margarine or butter. Stir in flour and salt. Add the milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.

2. Stir about half of the hot mixture into the beaten egg yolks. Return all to saucepan. Cook and stir until mixture is thickened and bubbly.

3. Stir in lobster, dry sherry, white or black pepper, and ground red pepper.

4. Heat through. Serve over English muffin halves. If desired, garnish with snipped chives.

5. Makes 4 servings.


6. 1 Starch, 2 Lean Meat, 1/2 Milk

Nutrition Facts (Lobster Newburg)
  • Servings Per Recipe 4,
  • cal. (kcal) 223,
  • Fat, total (g) 6,
  • chol. (mg) 149,
  • sat. fat (g) 1,
  • carb. (g) 22,
  • fiber (g) 1,
  • pro. (g) 19,
  • sodium (mg) 629,
  • Percent Daily Values are based on a 2,000 calorie diet

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