Lobster Newburg

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 small cooked lobsters
  • 4 tablespoons butter
  • 4 tablespoons heated


Cut lobsters in half lengthwise. Crack claws. Remove lobster meat from the shells and cut into large cubes. Sauté lobster pieces in butter for a few minutes. Add heated cognac and flame.

Combine beaten egg yolks and cream in the top of a double saucepan and cook over water, stirring continuously, until the mixture coats the spoon. Add lobster meat and pan juices, and heat through, being