Sherried Lobster Newburg Recipe
Ingredients
| 2x1 kg/2 lb cooked lobsters, shells split, claws cracked and grey sac removed | ||
| 40 g/1 1/2 oz butter | ||
| 125 ml/4 fl oz sherry | ||
| Nutmeg | 1 Teaspoon, grated | |
| Black pepper salt | 1 To taste | |
| Egg yolks | 3 | |
| 250 ml/8 fl oz double cream | ||
| 8 hot slices of buttered toast | ||
Directions
Remove the lobster meat from the shells and claws and dice it.
Melt the butter in a frying pan.
Add the lobster meat and fry for 4 minutes, stirring frequently.
Pour over the sherry and simmer for 3 minutes.
Stir in the nutmeg and salt and pepper to taste.
Beat the egg yolks and cream together in a small bowl.
Gradually stir into the lobster mixture and cook for 3 to 4 minutes or until the mixture is thick.
Do not boil or the mixture will curdle.
Spoon over the hot toast and serve.
Melt the butter in a frying pan.
Add the lobster meat and fry for 4 minutes, stirring frequently.
Pour over the sherry and simmer for 3 minutes.
Stir in the nutmeg and salt and pepper to taste.
Beat the egg yolks and cream together in a small bowl.
Gradually stir into the lobster mixture and cook for 3 to 4 minutes or until the mixture is thick.
Do not boil or the mixture will curdle.
Spoon over the hot toast and serve.
Chef
