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2
cups cooked lobster meat, about 2 small lobsters
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.
Recipe serves 4.
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