Lobsters are invertebrates and have a hard protective exoskeleton.Lobster Newburg
Lobster Newburg is an old-style rich and creamy lobster dish. Traditional servings included the lobster over buttered toast points. Toast may instead be replaced with crepes or be tossed with pasta. This is a basic recipe that may be dressed up with fresh herbs or tomatoes.
- 1/3 cup (75 mL) butter
- 4 cups (1 L) fresh lobster meat, in bite-sized pieces
- generous dash of paprika
- generous dash of nutmeg
- ½ cup (125 mL) medium-dry sherry
- 6 egg yolks, lightly beaten
- 2 cups (500 mL) heavy cream (35% M.F.)
Melt butter in the top of a double boiler over hot, but not boiling, water. Add lobster meat and sauté gently until heated through. Add paprika, nutmeg and sherry, and return to serving temperature. Blend egg yolks and cream with a wire whisk; add to the lobster and heat gently until hot and the sauce begins to thicken. Do not boil. Serve immediately in a puff pastry shell, over rice or with a medley of seasonal vegetables.
Serves 6.
