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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 Cassyjean - Torrington, CT May 24, 2009
16 min 20 min 36 min


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