Lobster Newberg

Serves	2 to 4 as a main meal or starter
Prep time	5 minutes
Cook time	5 minutes
Total time	10 minutes
Allergy	Shellfish
Meal type	Appetizer, Lunch, Snack, Starter
Misc	Gourmet, Serve Hot
Occasion	Birthday Party, Christmas, Easter, Formal Party, Valentines day
Region	American
By author	Karen S Burns-Booth

A classic American recipe where sweet lobster meat is cooked in an egg enriched creamy sauce with sherry (or Cognac) and is served over hot buttered toast.

Ingredients

350g to 400g cooked lobster meat
50g butter
3 tablespoons sherry
100mls double cream
salt and pepper to taste
pinch of cayenne pepper
buttered toast

Optional

1 egg yolk

Note

A classic American recipe where sweet lobster meat is cooked in an egg enriched creamy sauce with sherry (or Cognac) and is served over hot buttered toast. In my adapted recipe, I have omitted the egg yolks for a less rich sauce that is perfect for a summer luncheon dish.

Directions

Step 1	If using the egg yolk, mix it with the double cream in a bowl.
Step 2	Melt the butter in a frying pan and add the lobster meat, sauté for about 2 minutes; add the cream (or cream and egg yolk mixture ) and sherry to the pan and continue to cook for a further 2 to 3 minutes until the sauce has reduced and is thickened.
Step 3	Take it off the heat and season to taste with salt and pepper, as well as the cayenne pepper.
Step 4	Serve immediately over hot buttered toast .