This lobster Newburg is made with half-and-half, sherry, cooked lobster meat, and butter. It's a rich and delicious lobster recipe, perfect for serving over toast or puff pastry shells.
Yield: Makes 4 Servings
- 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
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.