Lobster Newburg Using Dry Sherry
|Butter||1⁄4 Cup (4 tbs)|
|Light cream||500 Milliliter|
|Dry sherry||30 Milliliter|
Place the butter in a 6-cup (1.5 L) microwave-safe baking dish and melt 1 minute at HIGH.
Add the flour and mix thoroughly.
Add the cream and microwave 3 to 4 minutes at HIGH, until thick and creamy, stirring twice.
Add the egg gradually, beating with a whisk for perfect blending.
Add salt and sherry, then the well-drained lobster, broken up into pieces, or the thawed lobster tail meat.
Microwave the sauce, uncovered, 3 minutes at HIGH.
Adjust seasoning and serve.