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Lobster Newburg

– 1-1/2 lb. lobster tails
– 3 tbs. butter or margarine
– 5 tbs. flour
– 1-1/2 cups light cream
– 3 tbs. dry sherry
– 2 egg yolks
– 1 can (4 oz) sliced mushrooms, drained
– salt
– cayenne
– 12 sliced white bread; crusted trimmed, toasted


Parboil frozen lobster by dropping into boiling water. When water reboils, drain immediately and drench with cold water. Peel and cut into 1/2 inch crosswise pieces. melt butter and stir in flour. Gradually stir in cream and sherry. Cook over low heat stirring constantly until mixture bubbles and thickens. Gradually beat hot sauce into egg yolks. Return to pan and cook over low heat until sauce is smooth and thickened. Stir in lobster pieces and mushrooms. Season to taste with salt and cayenne. Heat thoroughly. Serve mixture over toast., Cut into triangles.

Yield: 6 servings.

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