Lobster a la Newburg, Cincinnati
- 2 cups cooked lobster meat
- 8 tablespoons butter
- Salt, pepper paprika
- 2 ounces brandy
- 2 cups cream
- 2 egg yolks
- 1/2 cup sherry wine
Cut lobster meat in fairly large pieces, fry it for a few minutes in a hot casserole with a little butter; add seasonings and simmer together for several minutes (be patient, you rascal). Add brandy and cream and let reduce to half. Slowly add egg yolks which have been beaten with the sherry. Finish sauce with butter.
Submitted by May 24, 2009
15 min 30 min 45 min
15 min 30 min 45 min