LOBSTER A LA NEWBURG

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Lobster a La Newburg image

Sub crabmeat for a wonderful variation of this richly delicious dish. Small portions might make a nice appetizer for your dinner party. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.

Provided by Molly53

Categories     Lobster

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb lobster, cooked and cut into pieces
2 tablespoons butter
1 cup madeira wine
1 cup cream
2 egg yolks, beaten
1/4 teaspoon salt
cayenne, to taste

Steps:

  • Heat the lobster slowly in butter about five minutes or until the outside membrane acquires a full red color.
  • Add wine and simmer slowly until the wine is almost all reduced.
  • Beat the cream into the egg yolks; add to lobster and season to taste.
  • Cook until thickened, stirring constantly.
  • Serve immediately in warm timbales or over toast.

Nutrition Facts : Calories 229.5, Fat 13.6, SaturatedFat 7.9, Cholesterol 171.4, Sodium 368.6, Carbohydrate 3.1, Sugar 0.4, Protein 16.2

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