0 people want to try | 1 have favorited
Cut cooked lobster meat into bite-sized chunks. Soak in sherry for 2 ~ 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.) From the files of Al Rice, North Pole Alaska. Feb 1994
Guest, you can Add a link to another recipe! What would you serve with this?
There are no reviews yet for Lobster Newburg. Be the first to review it!