Lobster Newburg

I had this one time in Maine at a restaurant by total accident and thought it was great. Its really great and serves 4. Serve with a salad for main dish or as an appetizer.

 2 egg yolks, beaten
 ½  cup heavy cream
 4 tbs. of butter
 2 tbs. Madeira
 ¼  tsp. salt
¼ tsp. pepper
 1 pinch cayenne pepper and nutmeg
 1 pound cooked lobster meat, broken into chunks

In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil. Remove from heat, and season with salt, pepper, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered sliced Italian bread.
For this presentation, it was put back in the shell, but I don’t eat it like that. I don’t like to fight with my food.

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