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Lobster Newburg

From Diana Rattray,
Your Guide to Southern Food.
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This lobster Newburg is made with half-and-half, sherry, cooked lobster meat, and butter. Scroll down the page to see more lobster recipes.

INGREDIENTS:

  • 2 cups cooked lobster meat, about 2 small lobsters
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon salt
  • dash of cayenne pepper
  • 3 tablespoons dry sherry
  • 3 egg yolks, lightly beaten
  • 1 cup half-and-half
  • buttered toast or pastry shells

PREPARATION:

In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil. Serve lobster newburg over buttered toast or pastry shells. Lobster Newburg recipe serves 4.

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