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Simple Lobster Newburg

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  Butter 1⁄4 Cup (4 tbs)
  Canned lobster 10 Ounce, broken up (2 Cans, 5 Ounce Each)
  Flour 1 1⁄2 Tablespoon
  Light cream 1 Cup (16 tbs)
  Egg yolks 3
  Light cream 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Lemon juice 2 Teaspoon
  Sherry 2 Tablespoon
  Buttered toast 1

Melt butter in heavy skillet.
Add lobster pieces and cook gently 5 minutes, stirring occasionally.
Sprinkle in flour and continue cooking 1 minute, stirring to blend.
Remove from heat.
Add 1 cup cream all at once, stir to blend and return to moderate heat and cook and stir until bubbling.
Beat egg yolks and 1/2 cup cream together with a fork.
Beat in salt, cayenne, lemon juice and sherry.
Stir into lobster mixture gradually and cook gently until mixture thickens.

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