Lobster Newburg - 4

Recipe Ingredients

3/4 lb	340g / 11oz	Lobster meat
1/2 cup	118ml	Sherry
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Flour
2		Hard cooked egg yolks
1 1/2 cups	355ml	Cream
1/4 cup	59ml	Milk
1		Nutmeg
1		Cayenne powder
		Salt, pepper to taste

Recipe Instructions

Cut cooked lobster meat into bite-sized chunks. Soak in sherry for 2 F 3 hours in refrigerator. Make a paste of softened butter, flour, and egg yolks.

In a heavy iron skillet, combine paste with cream, milk, nutmeg, and cayenne. Over low heat, stir until quite thick.

Drain sherry from lobster meat and add sherry to sauce while continuing to stir until quite thick. Add meat.

Stir until heated through.

Serve on toast points. (This will keep 24 hours in refrigerator, and is better the second day.)

Source:
Fred Goslin

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