Tuesday, September 13, 2016

Rec: Lobster Newburg

2 cups cooked lobster meat, about 2 small lobsters worth
2 tablespoons butter or margarine
1/4 teaspoon salt
dash of cayenne pepper
3 tablespoons dry sherry
3 egg yolks, lightly beaten
1 cup half-and-half
buttered toast or pastry shells


In a medium saucepan over LOW heat, heat lobster in the butter
for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix
beaten egg yolks with the half-and-half and add to lobster. Cook,
stirring constantly, until Lobster Newburg is thickened and
heated through, but do not bring to a boil. Serve Lobster
Newburg over buttered toast or pastry shells.

Serves 4
Refrigerate remainder
Gently reheat in microwave or lobster will become rubbery

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