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Lobster Newburg

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. serves 4