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A brilliant assortment of recipes both historic and contemporary unite under one cover inside Timeless Recipes for All Occasions. Join Canada's favourite cook Jean Paré as she takes us on a culinary journey through time.
Timeless Recipes for All Occasions
Lobster Newburg

Lobster Newburg      "Lobster Newburg" is available in PDF format print friendly version
Serve this chunky, rich sauce in pastry cups or patty shells for a special evening. Elegant in a chafing dish.
 
Hard margarine (or butter)3 tbsp.50 mL
Frozen canned lobster meat11.3 oz.320 g
 
All-purpose flour2 tbsp.30 mL
Salt1/2 tsp.2 mL
Cayenne pepper1/8 tsp.0.5 mL
 
Half-and-half cream1 1/2 cups375 mL
Sherry (or alcohol-free sherry)2 tbsp.30 mL
 
Egg yolks (large)44
 
Melt margarine in medium saucepan. Add lobster meat. Stir well to coat.

Sprinkle with flour, salt and cayenne pepper. Mix.

Stir in cream and sherry until beginning to boil.

Put egg yolks into small bowl. Stir about 1/4 cup (60 mL) lobster mixture into egg yolks. Mix well. Stir back into lobster mixture. Stir constantly until boiling and thickened. Keep warm to serve. Makes 3 1/4 cups (810 mL) sauce, enough for 4 servings.
 
1 serving: 343 Calories; 21 g Protein; 24.3 g Total Fat; 8 g Carbohydrate; 726 mg Sodium; trace Dietary Fibre
 
 
 
Reprinted from Timeless Recipes for All Occasions © Company's Coming Publishing Limited

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