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Sherried Lobster Newburg

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Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Lobster

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