Lobster
Newburg
Ingredients
2 egg yolks, beaten
1/2 cup heavy cream
1/4 cup butter or margarine
2 tablespoons dry sherry or
madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 pound cooked lobster
meat, broken into chunks (3-4 Lobster Tails)
Directions
In a small
bowl, whisk together egg yolks and heavy cream until well blended. Set aside.
Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and
sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
Remove from heat, and season with salt,
cayenne, and nutmeg. Taste test with spices to your liking before adding lobster.
Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
