Lobster Newburg

Submitted by: DH Editorial
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2 egg yolks, beaten
1/2 cup heavy cream
1/4 cup butter (or margarine)
2 tbsp dry sherry
1/2 tsp salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 lb cooked lobster meat, broken into chunks
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. Add lobster. Return pan to low heat and cook until heated through. Serve hot over buttered toast.<br />

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