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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.
Submitted by Tess M Jul 6, 2009
15 min 30 min 45 min

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