Lobster Newburg is easy to make, and is generally served on rounds of hot buttered toast for a first course or main dish.
Increase the number of servings for a main dish and serve it with a green salad.
2×2 lb. cooked lobsters, shells split, claws cracked and grey sac removed
1½ oz. butter
4 fl. oz. sherry
½ teaspoon grated nutmeg
½ teaspoon salt
1 teaspoon black pepper
3 egg yolks
8 fl. oz. double cream
6 slices of hot toasted bread, buttered
Remove the lobster meat from the shells and claws and cut it into dice.
In a large frying-pan melt the butter over moderate heat. When the foam subsides, add the diced lobster and fry, stirring frequently, for 4 minutes.
Pour over the sherry, reduce the heat to low and stir well. Simmer, uncovered, for 3 minutes. Stir in the nutmeg, salt and pepper.
In a small mixing bowl, lightly beat the egg yolks with the cream. Gradually stir the cream and eggs into the lobster mixture and cook for 3 to 4 minutes or until the mixture is thick. Do not let the mixture boil.
Spoon the lobster and sauce over the slices of toasted bread and serve im-mediately.