Lobster Newburg Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1 teaspoon minced leek | ||
| 2 cups coarsely chopped cooked or canned lobster | ||
| 2 tablespoons each cognac and sherry | ||
| 1/2 cup cream or evaporated milk | ||
| Egg yolks | 2 , Well beaten | |
| Salt | 3/4 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| Powdered nutmeg | 1/8 Teaspoon | |
| Patty shells or toast | ||
Directions
1. Melt the butter or margarine in a saucepan, saute the minced leek in it 3 minutes, then add the lobster, sherry and cognac. Cook 1 minute.
2. Add the cream or evaporated milk. Remove from heat and slowly stir in the egg yolks; add the salt, cayenne and nutmeg. Then put saucepan over low heat 1 or 2 minutes. Stir constantly just long enough to heat the yolks.
2. Add the cream or evaporated milk. Remove from heat and slowly stir in the egg yolks; add the salt, cayenne and nutmeg. Then put saucepan over low heat 1 or 2 minutes. Stir constantly just long enough to heat the yolks.
Chef
