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Ingredients

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

Instructions

  1. Cut lobster into bite-size chunks. If using shrimp, leave whole or cut in half
  2. 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.
  3. 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.  

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The recipe was originally published as Lobster or Shrimp Newburg on Relish.com

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