Sauce A La Newburg for Lobster
From vino4dino 16 years agoIngredients
- 1/4 LB butter shopping list
- 2 OZ dry sherry shopping list
- 2 egg yolks shopping list
- salt & pepper to taste shopping list
- 2 TBS fresh lemon juice shopping list
- 1/2 cup of heavy cream shopping list
- 1/2 TSP corn starch shopping list
- 2 TBS chopped fresh parsley shopping list
How to make it
- 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.
People Who Like This Dish 2
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