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Lobster Newburg

Yield 6 servings


  • 1 teaspoon finely chopped green pepper
  • 1/4 cup butter
  • 2 cups coarsely chopped, cooked lobster
  • 2 tablespoons sherry
  • 2 tablespoons cognac
  • 1/2 cup whipping cream
  • 3 egg yolks, well beaten
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon red pepper
  • Salt to taste
  • 6 baked commercial patty shells

How to Make It

  1. Sauté green pepper in butter in a large skillet 3 minutes. Stir in lobster, sherry, and cognac; cook 1 minute over medium heat. Add whipping cream; remove from heat. Gradually stir in yolks, nutmeg, pepper, and salt. Cook over low heat 2 minutes or until mixture is slightly thickened. Spoon evenly into patty shells. Serve immediately.

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