Lobster or Shrimp Newburg

• Seafood

  • 3 cups Lobster or shrimp, cooked

• Refrigerated

  • 3 Egg yolks

• Baking & Spices

  • 1/8 tsp Cayenne
  • 3/4 tsp Kosher salt

• Dairy

  • 1 tbsp Butter
  • 1 1/2 cups Heavy cream

• Beer, Wine & Liquor

  • 2 tbsp Sherry, dry

Found on relish.com

Ingredients

• 3cups cooked lobster or shrimp (about 1 pound lobster or 3/4 pound shrimp)
• 3 egg yolks
• 1 1/2cups heavy cream, divided
• 1tablespoon butter
• 2tablespoons dry sherry
• 3/4teaspoon kosher salt
• 1/8teaspoon cayenne, or to taste

Directions

• Cut lobster into bite-size chunks. If using shrimp, leave whole or cut in half Whisk egg yolks with 1/2 cup cream. In a large nonstick skillet, melt butter. Add fish and toss to coat with butter.  Add remaining cream, sherry, salt and cayenne; simmer 3 minutes to slightly reduce. Lower heat. Ladle a scant 1/4 cup of sauce into yolk mixture; whisk. Stir yolk mixture into the pan; cook and stir until sauce thickens. Do not boil. Serve over toast or hot cooked white rice. Recipe by Jean Kressy.  

Nutrition