BBQ
RECIPES
LOBSTER
NEWBURG RECIPE
750
g (1½ lb.) cooked lobster
½
cup Madeira
2/3
cup cream
60
g (2 oz.) butter
2
egg-yolks
¼
cup brandy
Salt,
pepper
Cut
lobster in half: remove flesh and cut into pieces.
Melt butter in
the pan, add
lobster meat and sauté for 1 minute; then remove from pan.
Add brandy
to pan, set alight, allow the flame to die out then add the Madeira.
Simmer a few minutes
then add the cream, but reserve 2 tablespoons of the cream.
Simmer until slightly reduced.
Season
with salt and pepper, then remove from heat and add tightly beaten egg-yolks mixed
with reserved cream.
Heat
gently, stirring, until the mixture thickens slightly, then add the lobster
meat and heat through but do not allow to boil.
Serve with triangles of hot toast.
Serves 2.
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