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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I make this to serve along side the more prized tail meat dishes. With the cost of Lobsters, you try to make them go as far as you can. Ingredients:
2 cups coarsely chopped lobster meat |
1/3 cup butter |
2 tablespoons flour |
2 cups half-and-half (half milk, half cream) |
4 egg yolks, slightly beaten |
1/4 cup dry sherry |
2 teaspoons lemon juice |
1/4 teaspoon salt |
Directions:
1. Melt butter in a large skillet blend in flour then gradually stir in half-and-half. Cook, stirring, until sauce thickens. Stir a small amount of the hot mixture into the beaten egg yolks to temper and return return to hot mixture.
2. Cook, stirring constantly, for 1 minute. Add lobster, sherry, lemon juice, and salt heat thoroughly, but do not boil.
3. I serve this in small bread bowls or with toast points. It also makes a killer open face Lobster roll.
4. Fun fact: Lobster Newburg was created by Ben Wenburg, who was a sea captain operating between New York and Cuba, and shown to Charles Delmonico in 1876, as a way to please his crew that was tired of eating Lobster. The now famed lobster dish was originally called Lobster a la Wenburg. After a disagreement with Wenberg, Delmonico continued selling the popular dish at his restaurant under the name Lobster Newburg, although some refer to it as Lobster Delmonico.
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