Thursday, February 12, 2009

Lobster Newberg

This was all Norm. We actually had a couple of small lobster tails in the freezer, dying to be used in something scrumptious. He found this recipe. Since, at the time, we were off carbs (thanks South Beach), we served it over grilled portobella caps instead of the traditional toast/pastry shells.

Lobster Newberg

2 cups cooked lobster meat, about 2 small lobsters
2 tablespoons butter or margarine
1/4 teaspoon salt
dash of cayenne pepper
3 tablespoons dry sherry
3 egg yolks, lightly beaten
1 cup half-and-half
buttered toast or pastry shells

In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil. Serve lobster newburg over buttered toast or pastry shells. Lobster Newburg recipe serves 4.

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