3/25 Lobster Newburg 3
From
Ben Collver@1:105/500 to
All on Wed Mar 25 07:51:14 2026
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Title: Lobster Newburg
Categories: American, Lobster, Dairy, Wine
Yield: 4 Servings
3 c Cooked lobster
3 md Egg yolks
1 1/2 c Heavy cream, divided
1 tb Butter
2 tb Dry sherry
3/4 ts Sea salt
1/8 ts Cayenne or to taste
Cut lobster into bite-size chunks.
Whisk egg yolks with 1/2 cup cream. In a large nonstick skillet,
melt butter. Add fish and toss to coat with butter. Add remaining
1 cream, sherry, salt and cayenne; simmer 3 minutes to slightly
reduce. Lower heat.
Ladle a scant 1/4 cup of sauce into yolk mixture; whisk. Stir yolk
mixture into the pan; cook and stir until sauce thickens. Do not boil.
Serve over toast or hot cooked white rice.
In the late 1800's at Delmonico's, the kitchen might have served
Newburg over toast cut into triangles, but rice works just fine.
Recipe by Jean Kressy, Relish the American Table
From: Ian Hoare
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