Saturday, January 05, 2013

Lobster Newburg

2 tablespoons butter
1 tablespoon flour
2 cups lobster
1/2 teaspoon salt
Dash Cayenne pepper
1/2 cup milk
1/2 cup cream
1 teaspoon vinegar
1 tablespoons lemon juice
2 egg yolks

Melt the butter in a saucepan, add the flour and stir until combined. Cut the lobster meat into rather large pieces and add it to the saucepan.

Add the salt, pepper, milk, and cream; cook together until thick, and then pour in the vinegar and lemon juice.

Beat the egg yolks in a bowl and stir them into the cooked mixture, using care to prevent them from curdling.

When the mixture has thickened, remove from the stove and serve over toast.

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