Lobster a La Newburg

Submitted by Molly53

"Sub crabmeat for a wonderful variation of this richly delicious dish. Small portions might make a nice appetizer for your dinner party. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate."

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 6

ingredients

• 1 lb lobster, cooked and cut into pieces
• 2 tablespoons butter
• 1 cup madeira wine
• 1 cup cream
• 2 egg yolks, beaten
• 1⁄4 teaspoon salt
• cayenne, to taste

directions

1. Heat the lobster slowly in butter about five minutes or until the outside membrane acquires a full red color.
2. Add wine and simmer slowly until the wine is almost all reduced.
3. Beat the cream into the egg yolks; add to lobster and season to taste.
4. Cook until thickened, stirring constantly.
5. Serve immediately in warm timbales or over toast.