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Sherried Lobster Newburg

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  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
  Salt To Taste
  Black pepper To Taste
  Egg yolks 3
  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.

Recipe Summary

Main Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

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


Sherried Lobster Newburg Recipe