BBS:      TELESC.NET.BR
Assunto:  3/25 Lobster Newburg 3
De:       Ben Collver
Data:     Wed, 25 Mar 2026 07:51:14 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lobster Newburg
 Categories: American, Lobster, Dairy, Wine
      Yield: 4 Servings

      3 c  Cooked lobster
      3 md Egg yolks
  1 1/2 c  Heavy cream, divided
      1 tb Butter
      2 tb Dry sherry
    3/4 ts Sea salt
    1/8 ts Cayenne or to taste

  Cut lobster into bite-size chunks.

  Whisk egg yolks with 1/2 cup cream. In a large nonstick skillet,
  melt butter. Add fish and toss to coat with butter. Add remaining
  1 cream, sherry, salt and cayenne; simmer 3 minutes to slightly
  reduce. Lower heat.

  Ladle a scant 1/4 cup of sauce into yolk mixture; whisk. Stir yolk
  mixture into the pan; cook and stir until sauce thickens. Do not boil.
  Serve over toast or hot cooked white rice.

  In the late 1800's at Delmonico's, the kitchen might have served
  Newburg over toast cut into triangles, but rice works just fine.

  Recipe by Jean Kressy, Relish the American Table
  From: Ian Hoare

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