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Lobster Newburg In Pastry Shells

Southern.Crockpot's picture
Ingredients
  Pastry 1 (For Little Pies Or Tarts)
  Canned lobster meat 12 Ounce (1 1/2 Cups, Two 6 Ounce Cans)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Cream 2 Cup (32 tbs)
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Egg yolks 4 , slightly beaten
  Sherry 1 Tablespoon
Directions

1. Prepare Pastry for Little Pies or Tarts.
2. Use 6 heart-shape tart pans or individual salad molds. When baked, cool about 3 min. Use point of knife to loosen shells. Remove shells carefully to cooling racks. Cover with a clean towel and set in a warm place.
3. For Lobster Newburg—Drain lobster meat cut into 1/2-in. pieces and set aside.
4. Melt butter or margarine in skillet.
5. Blend in cream, salt, pepper and nutmeg.
6. Bring just to boiling. Stir in lobster and cook over low heat until lobster is thoroughly heated. Vigorously stir about 3 tablespoons of hot mixture into egg yolks.
7. Immediately blend into hot mixture. Place over simmering water and cook 3 to 5 min., or just until mixture thickens. Stir slowly to keep mixture cooking evenly. (Do not overcook as sauce will curdle.) Remove immediately from heat.
8. Blend in sherry.
9. Spoon into heart-shape shells.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Simmering
Ingredient: 
Lobster
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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