Lobster Newberg

Seafood Newberg over rice
Lobster Newburg

cups cooked lobster or shrimp (about 1 pound lobster or 3/4 pound shrimp)
(I use Imitation lobster purchased at Fry’s Grocery, 2 pkg. for $5.00 special this
week.)
3 egg yolks
1 1/2 cups heavy cream, divided
2 tbs. sherry wine (I prefer not to add this.)
tablespoon butter
3/4 teaspoon kosher salt
1/8teaspoon cayenne, or to taste

Instructions

  1. Cut lobster into bite-size chunks. If using shrimp, leave whole or cut in half
  2. 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 cream, sherry, salt and cayenne; simmer 3 minutes to slightly reduce. Lower heat.
  3. 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.

    I used to serve this on Puff Pastry Shells,  but since going gluten free, I will serve it over rice.
    Lobster newberg
    This is rich, so a little goes a long way!

    Have a yummy day,

Gen's-Signature

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One Response to Lobster Newberg

  1. Pingback: Menu Plan Monday for the Week of November 16, 2015 | Simply Cornish

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