Lobster Newburg (1963)

• 2 lobsters, cooked, cleaned, cut in half
• 1/2 California dry sherry
• 1/4 cup butter
• 2 cups rich milk or thin cream
• 3 tbspns flour
• 1 tspn seasoned salt
• Dash nutmeg
• Dash cayenne
• Dash pepper

Remove lobster from shell, saving shells. Cut meat in bite-sized pieces. Pour sherry over meat, and refrigerate for 2 to 3 hours.

Melt butter in saucepan; blend in flour.  Gradually blend in milk; cook, stirring constantly until thickened and smooth.  Add lobster, sherry and seasonings. 

Fill lobster shells with mixture. Place under broiler until slightly browned.  

Serves 4. Serve with stuffed baked potatoes, fresh peas and a tomato aspic salad.

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Mrs. Fred Snyde of the Woodbridge Vineyard Assocation)