Well we are talking forty nine years ago, absent 
. I'm sure there wasn't any nutmeg - I hate the stuff.
Sounds like you cooked it too fast, which is a temptation with any sauce. I had lobster newburg on our first anniversary - the only time - but it had a sauce the consistency of a good cheese sauce and it had brandy in it, and cayenne pepper (I think that's what it was). It was too rich for me, as I remember, and I didn't finish it (that wouldn't happen now! 
)
Boring as this may sound tonight I tried a new recipie for Prawns Newburg - sounded good followed the recipie but will admit to winging it on the sauce which was 3/4 pint single cream and 2 large egg yolks perhaps got a bit bored with all that stirring so turned the heat up - end result tasted nice (that`s about it) but when I put my glasses on realised the sauce resembled very soft scrambled egg. Would appreciate your comments in the unlikely event I repeat this dish
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