Lobster Newburg
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ⅓ cup butter
- 2 tablespoons all-purpose flour
- 1½ cups half and half cream
- 3 egg yolks, beaten
- 1 cup cooked lobster meat, cubed
- 3-4 tablespoons dry white wine
- 2 teaspoons lemon juice
- salt, as desired
- paprika, for garnish
- 4 Toast Rings, Link in Notes
Instructions
- Melt the butter in a large non stick pan, stir in the flour until smooth. Slowly stir in cream, stir until sauce is thickened.
- Beat the egg yolks, scoop a little of the sauce and mix into the egg yolks, then pour all the yolks into the sauce. Stir continuously until mixed in and thickened.
- Add the lobster and stir in, then stir in the wine and lemon juice. Heat through.
- Taste, season with salt as needed. Sprinkle with paprika as desired, for garnish, and serve right from the pan.
- Spoon over Toast Rings, enjoy.
Notes
Low cost per serving as only 1 cup of lobster is needed. I will research making this with slipper lobster and mantis shrimp.
Additional recipe: Toast Rings.
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