Cut lobster into bite size pieces; toss in flour.
Saute in butter for 3 minutes.
Add wine; cook for 1 minute.
Add cream, salt and pepper.
Add egg yolks and stir.
Cook just under boiling point until thick.
If allowed to bubble, Newburg may break.
Serve on golden brown toast.
Melt butter over low heat.
Add lobster; cook for 3 minutes.
Add seasonings and sherry.
Beat egg yolks; add the cream to yolks; mix well.
Gradually add the egg mixture to the lobster and cook, stirring until thickened.
Make sure you stir while adding the egg mixture!
hite pepper and stir in lobster meat; remove from heat.
In a small bowl, add sherry to beaten egg yolks.
Melt butter in medium saucepan and add cream; allow to boil gently for 30 seconds.
Add lobster meat and again let reach a gentle boil.
Add egg yolk mixture and season with salt and cayenne.
Cook until thickened, stirring constantly.
A small amount of flour may be added if more thickening is needed.
Serve on buttered toast for 4 people.
If using pastry shells, size of pastry shells will determine how many people can be served.
ake in preheated 350 oven, for 20-25 mins., or until
In a skillet, sautee the lobster in butter along with paprika,
Cut lobster in large pieces, heat slowly in butter for 5 minutes.
Add wine and simmer slowly until wine is reduced.
Beat cream and eggs together.
Add lobster and seasonings.
Cook, stirring constantly until thickened (low flame).
It thickens in about 5-10 minutes, like a white sauce.
Cut up lobster meat.
Cook potatoes and
In small bowl, add sherry to beaten egg yolks.
Melt butter in saucepan and add cream; allow to boil gently for 30 seconds.
Add lobster meat and again let reach a gentle boil.
Add egg yolk mixture and season with salt and cayenne pepper.
Cook until thickened, stirring constantly.
A small amount of flour may be added, if more thickening is needed.
Serve on buttered toast for 4 people.
Cut lobster meat into bite size pieces and set aside.
Heat the butter in the food pan and fry the mushrooms for 2 minutes. Stir in the paprika and tomato paste.
Add the lobster and cook until hot.
Thicken the sauce with the cornstarch, stirred into the cold vermouth.
Serve on a bed of rice.
Beat the egg yolks into the cream.
Melt butter in pan and saute lobster meat for 3 minutes.
Sprinkle with paprika and add wine, then cook for 3 minutes more.
Add cream and egg mixture, stirring tenderly, until sauce thickens.
Add cognac; stir and serve over hot, buttered toast points.
Mix butter and flour.
Cook like for gravy.
Add cream 1/3 at a time.
Add wine, salt and pepper to taste.
Add paprika for color.
Let thicken.
Add lobster to sauce.
Melt butter in a 3 qt. saucepan over medium heat.
Stir in flour and spices; stir constantly and cook until smooth and bubbly.
Stir in milk and boil for 1 minute.
Stir in lobster and juice.
Serve hot inside split popovers.
Season the lobster pieces with salt, white pepper and paprika.
Melt 2 ounces of the butter in a saucepan.
Fry the lobster pieces gently about 2 minutes.
Add the brandy and the sherry.
Let simmer until liquid is reduced by half.
Add cream. Let simmer again until creamy.
Add remaining butter ( do not allow the lobster to boil while adding butter).
Rectify seasoning.
Serve over freshly made toast.
Serves 8 to 10.
Heat lobster by frying slowly in butter for 3 minutes.
Add seasonings and heat 1 minute.
Add cream and slightly beaten egg yolks;
simmer 3 minutes more.
Add sherry and serve.
Serves 2 to 4.
Melt butter in saucepan.
Add flour and stir until smooth. Gradually add cream and stir until blended.
Bring mixture slowly to boiling point.
Let simmer gently, stirring constantly, until mixture thickens (about 1 minute).
Add lobster meat and bring to boiling point again.
Beat egg yolks and sherry together.
Add a little hot mixture to egg, then stir egg mixture into lobster sauce.
Add pepper and salt.
Pour into scallop shells or ramekins and brown under broiler.
Serves 6.
Cut lobster meat into 1/2-inch pieces.
Melt butter; blend in flour and seasonings.
Gradually add cream and cook until thick and smooth, stirring constantly.
Reduce heat.
Add lobster meat; heat.
Remove from heat and slowly stir in sherry.
Serve immediately on toast points or in patty shells.
Serves 6.
In double boiler top, over low heat, melt butter.
Stir in flour, lobster, nutmeg, paprika, salt and sherry.
Beat yolks slightly; add cream.
Mix well.
Slowly stir egg yolks into lobster.
Cook over hot water, stirring, until just thickened. Serve at once over toast in patty shells or place in individual baking dishes.
Top with buttered fresh bread crumbs.
Brown under broiler.
Makes 6 servings.
In medium saucepan, melt margarine.
Stir in flour; cook 1 minute.
Add lobster, salt, paprika and sherry.
In small bowl, combine beaten egg yolks and cream.
Gradually add yolk mixture to lobster mixture; blend well.
Cook over very low heat until thickened, stirring frequently.
Serve over toast points or patty shells.
Makes 4 servings.
Heat lobster in 6 tablespoons butter.
In another pan, stir flour into 2 tablespoons butter gradually.
Add 2 cups cream; heat.
Stir until smooth.
Add beaten egg yolks; stir until thick. Add lobster and season with salt and pepper.