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.
Serving size: Complete recipe
Calories 4522 Calories from Fat 2100
% Daily Value*
Total Fat 235 g361.6%
Saturated Fat 48.6 g242.8%
Trans Fat 0 g
Cholesterol 2836.5 mg945.5%
Sodium 9498.7 mg395.8%
Total Carbohydrates 148 g49.4%
Dietary Fiber 4.1 g16.5%
Sugars 7.3 g
Protein 435 g869.8%
Vitamin A 113.2% Vitamin C 0.6%
Calcium 140.5% Iron 79.8%
*Based on a 2000 Calorie diet