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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier. Ingredients:
2 (14 ounce) cans lobsters |
4 tablespoons butter |
3 tablespoons flour |
1/2 teaspoon salt |
1/4 teaspoon nutmeg |
1 cup thin cream and lobster liquor |
1/4 cup sherry wine |
2 drops tabasco sauce |
3 egg yolks, slightly beaten |
toast points |
Directions:
1. Drain lobster. Reserve liquor, and dice meat. Melt butter and stir in flour, salt and nutmeg. Add lobster liquor and cream, while stirring constantly over low heat. When sauce thickens, stir in sherry and tabasco.
2. Add diced lobster and cook over low heat until thoroughly heated. Add a little of the hot sauce to beaten egg yolks and mix gently into the lobster mixture. Add more salt, if necessary. Serve garnished with toast points or over slices of toast.
3. Lobster Newburg is an elegant supper dish, served with dry white rice and a crisp green salad. Just coffee, no dessert!
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