Lobster a la Newburg
- 2 good sized, boiled lobsters
- 1 ounce butter
- 1 Tbsp salt
- 1/8 tsp red pepper
- 2 truffles, cut into small piecs
- 1/4 cup Madeira wine
- 3 egg yolks
- 1/2 pint cream
Split the lobsters. Pick all the meat out from the shells and cut into 1 inch length pieces. Place in a saucepan with the butter. Season with salt and red pepper and then add the truffles. Cook for 5 minutes (be patient, you rascal). Add the Madeira wine. Reduce the sauce to half which should take 3 minutes (be patient, you rascal). Mix the egg yolks and cream in a bowl. Beat with enthusiasm together. Add this to the lobster. Gently shuffle for 2 minutes longer or until it thickens well. Pour into a hot tureen. Serve hot.
Submitted by Aug 17, 2009
15 min 30 min 45 min
15 min 30 min 45 min