Sherried Lobster Newburg
|Cooked lobsters||4 Pound, shells split, claws cracked and grey sac removed (2 I8371Whole, 2 Pound / 1 Kilogram Each)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Sherry||4 Fluid Ounce (125 Milliliter)|
|Grated nutmeg||1 Teaspoon|
|Black pepper||To Taste|
|Double cream||8 Fluid Ounce (250 Milliliter)|
|Hot buttered toast slices||8|
Remove the lobster meat from the shells and claws and dice it.
Melt the butter in a frying pan.
Add the lobster meat and fry for 4 minutes, stirring frequently.
Pour over the sherry and simmer for 3 minutes.
Stir in the nutmeg and salt and pepper to taste.
Beat the egg yolks and cream together in a small bowl.
Gradually stir into the lobster mixture and cook for 3 to 4 minutes or until the mixture is thick.
Do not boil or the mixture will curdle.
Spoon over the hot toast and serve.