Lobster Newburg - BigOven 107127

Lobster Newburg

Ready in 1 hour

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Try this Lobster Newburg recipe, or contribute your own. "Seafood" and "Lobster" are two tags used to describe Lobster Newburg.


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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



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!

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