I have used in the past the frozen "peperidge farms" puff pastry to serve this dish. It was a sensation!


  • makes 3 or 4 servings:
  • 2 egg yoks, slightly beaten
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 3 tablespoons sherry
  • 1/2 teaspoon salt
  • nutmeg
  • cayenne
  • 3/4 pound lobster meat, in chuncks about size of small walnut.
  • fresh triangles of buttered toast.


combine eggs and cream. Over low heat, melt butter in medium saucepan.
Stir in egg-cream mixture and sherry. Cook, stirring constantly, until mixture thickens.
Remove from heat Mix in a dash of salt, dash of nutmeg, and few grains of cayenne. Add the lobster and gently reheat.
Serve hot over toast triangles.

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Submitted 6/13/05.
Source: the world's best recipes cookbook
Submitted By: Genevieve Sansonetti
lobster newburg