Lobster Newburg

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.

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