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Lobster Newberg Recipe

by Global Cookbook

Ingredients

About 1 pound cooked lobster meat, thawed if frzn 3 Tbsp. butter or possibly margarine 1/2 tsp salt 1/4 tsp each pepper and paprika Dash of cayenne

1 c. half and half 1/3 c. dry sherry 2 x egg yolks 4 slc hot buttered toast, cut in half diagonally or possibly 4 baked patty shells

Directions

1. Cut lobster meat into 3/4 inch slices or possibly chunks, set aside.
2. In a pan, heat butter over medium-low heat, add in 1/4 tsp. of the salt, pepper, paprika, cayenne and lobster meat. Cook, stirring occasionally, just till heated through.
3. In another pan, slowly heat half-and-half to scalding (just beginning to bubble at edges), stir in sherry. In a bowl, using a wire whip, beat egg yolks slightly, add in warm half and half mix to yolks, beating rapidly and constantly. Return mix to pan and cook, stirring, over low heat till slightly thickened (don't boil), add in remaining 1/4 tsp. salt.
4. Pour sauce over lobster and mix thoroughly. Serve on toast slices or possibly heaped high in baked patty shells.

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