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LOBSTER NEWBURG

2 small lobsters, weighing 225 g each cooked


25 g butter or margarine

salt and cayenne pepper

60 ml (4 tbsp) Madeira or sherry

2 egg yolks

150 ml single cream

buttered toast or boiled rice, to serve

chopped fresh parsley, to garnish


  1. Cut the lobsters in half lengthways and remove the lobster meat from the shells.

  2. Melt the butter, add the lobster, season and heat gently for 5 minutes.

  3. Pour over the Madeira or sherry, increase the heat and cook until liquid is reduced by half.

  4. Beat the egg yolks with a little seasoning and add the cream. Remove the lobster from the heat, pour over the cream mixture and mix gently over a low heat until the sauce is the consistency of cream.

  5. Adjust the seasoning, pour at once on to hot buttered toast or boiled rice and sprinkle with parsley.
    Serves 2


LOBSTER NEWBURG

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