Recipe

Sauce A La Newburg For Lobster Recipe

	Vino4dino / All my dishes 1 year, 5 months ago This Creole recipe dates back to 1904. Classic, simple and delicious. It doesn't get any better than that. Prep:20m Cook:15m Servings:4	Vino4dino
	easy rich creamy

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Ingredients

1/4 LB butter

2 OZ dry sherry

2 egg yolks

salt & pepper to taste

2 TBS fresh lemon juice

1/2 cup of heavy cream

1/2 TSP corn starch

2 TBS chopped fresh parsley

Directions

Melt the butter in a small heavy bottom sauce pan. Add the Sherry wine, egg yolks salt & pepper and lemon juice and stir rapidly. Mix the corn starch into the cream and stir into the butter mixture without allowing it to burn or turn. Serve on top of cooked lobster meat and garnish with fresh parsley.

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