This is authentic Lobster Newburg and very rich.
- 4 cups fresh lobster meat (if frozen, thaw and drain very well)
- 1/3 cup butter
- 1/2 cup medium-dry sherry
- generous dash paprika
- generous dash nutmeg
- 6 egg yolks
- 2 cups whipping cream
Cut the lobster into bite-sized pieces. Melt the butter in the top of a double boiler. Add the lobster meat; saute it gently until it is heated through. Add the sherry, paprika and nutmeg. Heat it through again. Blend the egg yolks and heavy cream with a wire whisk. Add to the lobster. Heat gently until it is hot and the sauce begins to thicken. Do not boil. Serve immediately in individual side dishes with a rice pilaf.
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Source: The Amherst Shore Country Inn
Submitted By: J T