2 pk (8oz ea) frozen rock
Lobster
Boiling salted water
1/2 c  Sliced celery
1/4 c  Butter
1/3 c  Flour
2 c  (1 pint) half & half
1/4 c  Sherry
1/4 c  Mayonnaise
1 ts Aromatic bitters
Salt & pepper
6 sl Bread
Soft butter

Drop frozen lobster into boiling salted water. When water reboils,
boil 2 minutes, then drain & drench with cold water. With scissors,
remove underside membrane & pull out meat in one piece; cut into 1/2″
crosswise slices. Saute celery in butter until soft: stir in flour.
Gradually stir in 1/2 & 1/2, sherry, mayonnaise & bitters; cook over
low heat, stirring constantly until thick. Stir in lobster: add salt
& pepper. Reheat only until bubbly. Trim crusts from bread, butter &
toast until brown. Spoon Newburg over toast.