Lobster Newburg

Ready in 1 hour

Try this Lobster Newburg recipe, or contribute your own. "Seafood" and "Lobster" are two of the tags cooks chose for Lobster Newburg.

Tip: Another recipe with the exact-same name "Lobster Newburg" ranks higher.


Ingredients

Are you making this? 
2 egg yolks; Hard cooked
2 tb Flour
1 pn Nutmeg
1 pinch Cayenne powder
3/4 lb Lobster meat
1/4 c milk
2 tb Butter
1 1/2 c Cream
1/2 c Sherry

Original recipe makes 1

Servings  

Preparation

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

Verified by stevemur
Calories Per Serving: 2931 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Lobster Newburg. Be the first to review it!

I'd rate it:


sign in to add your comment

Tags


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free