Newburg-Style Lobster

This recipe comes from the cookbook Fix and Freeze.  As you can guess from the title I make this twice and freeze one for the evening I'm running late at work!


Ingredients:

1 lb. lobster meat, chopped
2 Tbs. butter or margarine
1/4 cup sherry
1/4 cup butter or margarine
2 Tbs. cornstarch
1 tsp. finely shredded lemon peel
1/4 tsp. salt
Dash of ground red pepper (sneak up on the red pepper!)
2 cups light cream
6 frozen patty shells (I have also served the lobster over noodles)

Preparation:

In a medium saucepan cook lobster in 2 Tbs. butter or margarine for 2 minutes, stirring frequently.  Add sherry and cook 1 minute more.  Remove from saucepan.
In the same saucepan melt 1/4 cup butter or margarine.  Stir in cornstarch,  lemon peel, salt and red pepper.  Add cream all at once.  Cook and stir till thickened and bubbly, then cook and stir 2 minutes more.  Stir in lobster mixture.


To freeze:
Cool mixture.  Transfer to a 1 1/2 quart freezer container.  Seal, label and freeze.

To serve (if frozen): 
Transfer frozen mixture to a large saucepan.  Cover and cook over medium-low heat about 40 minutes or until heated through, stirring occasionally.  Meanwhile, bake patty shells according to directions.  Spoon lobster mixture into shells.