Prep Time: 5 min.
Cook Time: 25 min.
Yield: 4 servings
1 pound of cooked Maine Lobster Meat chopped into bite-sized pieces
6 tablespoons butter
2 tablespoons flour
1 ½ cups half and half, or evaporated milk
3 egg yolks, beaten
1 tablespoon lemon juice
3 tablespoons sherry
¼ teaspoon kosher salt
Large pinch cayenne pepper or paprika
Melt 4 tablespoons butter, add lobster meat and cook slowly to start a pink color, use a low heat for doing this.
In another saucepan, melt the remaining 2 tablespoons butter, add flour, salt and cayenne pepper. Add half & half or evaporated milk, stirring constantly, cook over low heat until thickened.
Remove from heat, turn into beaten egg yolks. Turn back into pan, return to heat, stir again until thickened.
Add the heated lobster, lemon juice & sherry
Serve at once on toast points, pasta, Pepperidge Farms puff pastry shells or white rice. Can also be made into mini casseroles, topped with cracker crumbs & heated in a 400-degree oven for 10 minutes.
MAINE RECIPES > MAINE DISHES > LOBSTER NEWBURG
COURTESY OF GAYWEDDINGSINMAINE.COM
This traditional lobster dish is a decadent and oh-so-good DownEast taste of Maine. It combines large chunks of lobster with a rich sherry cream sauce and is heavenly over buttery puff pastry, toast points or pasta. An elegant entrée for any special occasion, it can also easily be tweaked with shrimp, scallops or any other fine Maine seafood. This is a special occasion dish, and most Mainers serve this Christmas Eve, New Year’s Eve or for milestone birthdays.