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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 Tess M Aug 17, 2009
15 min 30 min 45 min

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