by Anne Carter
New Recipe
PREP TIME - 15minutes COOK TIME - 10minutes ADDITIONAL TIME - 5minutes TOTAL TIME - 30minutes COURSE - Appetizer, Main Course CUISINE - American, seafood SERVINGS - 4 CALORIES - 290 kcal
– Small Bowl – Saucepan – Whisk – Spoon or spatula for stirring
– 1/2 cup heavy cream – 1/4 cup butter or margarine – 1/2 tsp salt – 1 pinch ground nutmeg – 2 large egg yolks, beaten – 2 tbsp dry sherry or cognac – 1 pinch cayenne pepper – 3/4 pound cooked lobster meat, broken into chunks
– Whisk cream and egg yolks together until smooth. – Melt butter in a saucepan over low heat. – Stir in the cream mixture and sherry. – Cook the mixture, stirring constantly, until it thickens (about 5-8 minutes), being careful not to let it boil.
– Remove from heat and season with salt, cayenne, and nutmeg. – Stir in the lobster. – Return the saucepan to the stove and cook gently over low heat until the lobster mixture is heated through (about 5 minutes).
– Serve hot and enjoy your delicious Lobster Newburg!