Lobster a la Newburg
- 1 whole lobster, cut up in pieces
- Piece of butter the size of a walnut
- Salt
- Pepper
- 1 egg yolk
- 2 ounces sherry wine
- For the cream sauce:
- 1 ounce butter, melted
- 2 ounces flour
Add the butter to the lobster meat. Put in a saucepan. Season with pepper and salt to taste. Thicken with heavy cream sauce. Add the egg yolk and sherry. Let boil.
To make the cream sauce, melt the butter in a saucepan. Add the flour. Thin down to proper consistency with boiling cream.
To make the cream sauce, melt the butter in a saucepan. Add the flour. Thin down to proper consistency with boiling cream.
Submitted by Jul 6, 2009
15 min 30 min 45 min
15 min 30 min 45 min