Lobster a la Newburg, Boston
- 6 tablespoons good butter
- 1 pound cooked lobster meat, diced
- 3 ounce sherry wine
- 1 pint heavy cream
- Few grains nutmeg
- Pinch of Cayenne Pepper
- Salt to taste
- 2egg yolks beaten
Melt butter in a saucepan, add lobster and seasonings, let simmer on slow fire for approximately ten minutes (be patient, you rascal). Add 2 ounce sherry, let reduce to half. Add cream, cook 10 more minutes (be patient, you rascal). Add egg yolks diluted with remaining wine. Mix carefully and serve like a rascal with a smile on your face.
Submitted by May 24, 2009
16 min 20 min 36 min
16 min 20 min 36 min