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Lobster Newburg

Global.Potpourri's picture
  Canned lobster 5 Ounce, drained
  Butter/Margarine 6 Tablespoon
  All purpose flour 2 Tablespoon
  Light cream 1 1⁄2 Cup (24 tbs)
  Egg yolks 3 , beaten
  Dry white wine 3 Tablespoon
  Lemon juice 2 Teaspoon
  Paprika To Taste
  Toast cups 4

Break lobster into chunks, removing cartilage.
Set aside.
In blazer pan of chafing dish melt butter over direct heat; blend in flour.
Add cream all at once.
Cook and stir rill thickened and bubbly.
Place over hot water (bain-marie).
Stir a moderate amount of hot mixture into beaten egg yolks; return to hot mixture.
Cook, stirring constantly, till thickened.
Add lobster; heat through.
Stir in wine, lemon juice, and 1/4 teaspoon salt.
Sprinkle with paprika.
Serve in Toast Cups.

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Lobster Newburg Recipe