"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Lobster Newburg

Lobster Newburg

Source: Eat Drink and Dine

3 cups boiled diced lobster meat
1/4 cup unsalted butter
1/4 cup medium dry sherry
1 tablespoon brandy
1-1/2 cups cream
1/4 cup nutmeg
salt, white pepper
1/2 teaspoon paprika
pinch cayenne
4 large egg yolks, well beaten
Also Required:
heavy saucepan

Melt the butter in a heavy saucepan. Cook the lobster meat in butter over medium heat
for 2 minutes. Add sherry and brandy and cook, stirring, for 2 minutes more. Set meat
aside and keep warm. Add the cream to the sauce mixture and reduce to about 1 cup. Add
salt, pepper, cayenne, paprika and nutmeg and lower heat to medium-low. Beat the egg
yolks well and whisk into sauce to thicken slightly. DO NOT BOIL. Return lobster meat
to the sauce and serve.

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