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March 25, 2010 / Sarah

National Lobster Newburg Day


Lobster Newburg
From All Recipes

Traditionally Lobster Newburg is served over buttered toast wedges, but I served mine over cooked whole wheat spaghetti with steamed asparagus.

2 egg yolks, beaten
1/2 cup heavy cream
1/4 cup butter or margarine
2 tablespoons dry sherry or madeira
1/2 teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3/4 pound cooked lobster meat, broken into chunks

  1. In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
  2. Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
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One Comment

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  1. kseverny / Mar 25 2010 6:25 pm

    that sounds awesome

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