Lobster Newburg Recipe
- 2 egg yolks, beaten
- 1/2 cup heavy cream
- 1/4 cup butter or margarine
- 2 tablespoons dry sherry or madeira
- 1/2 teaspoon salt
- 1 pinch cayenne pepper
- 1 pinch ground nutmeg
- 3/4 pound cooked lobster meat, broken into chunks
step 1: In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
step 2: Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.