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Lobster Newburg

Fondue.Chef's picture
Ingredients
  Cooked lobster 1
  Salt To Taste
  Pepper To Taste
  Madeira 1⁄4 Pint (1/2 Cup)
  Butter 2 Ounce (1/4 Cup)
  Double heavy cream 1⁄4 Pint (1/2 Cup)
  Egg yolks 3
Directions

Remove the meat from the tail of the lobster, discard the membrane and cut into even slanting slices.
Arrange in a well buttered chafing dish, season with salt and pepper and heat through, turning once.
Add the wine and keep over medium heat until it has

Recipe Summary

Course: 
Main Dish
Ingredient: 
Lobster

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