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Lobster newburg no. 1
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| Artist: |
_ |
| Categories: |
Seafood |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 6
| tbsp | Butter | | 1 1/2
| cup | Light cream | | 1/2
| lbs | Lobster meat (or more) | | 2
| tsp | Lemon juice | | 1
| x | Paprika | | 2
| tbsp | Flour | | 3
| each | Egg yolks, beaten | | 3
| tbsp | Dry sherry | | 1/4
| tsp | Salt | | 1
| x | Patty shells or toast cups |
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Procedures:
| 1 | Melt butter in skillet and blend in flour. | | 2 | Add cream all at once. | | 3 | Cook, stirring constantly, until sauce thickens and bubbles. | | 4 | Stir a small amount of hot mixture into egg yolks, return to hot mixture; cook, stirring, constantly, until mixture thickens. | | 5 | Add lobster; heat. | | 6 | Add wine, lemon juice, and salt. | | 7 | Sprinkle with paprika. | | 8 | Serve in patty shells or toast cups. |
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