LOBSTER NEWBURG
Lobster Newburg is an exquisite dish. The rich taste of the lobster is enveloped and enhanced by the silky sauce, redolent of eggs, sweet cream and soft sherry. There is a touch of nutmeg, a bit of pimento for color. Some people add a few wild mushrooms to Lobster Newburg, which should be simmered gently in a bit of butter before adding to the sauce at the last moment. Some might choose a gentle shaving of a fresh truffle over the top, just before serving, or maybe a bit of a fine, old Parmisiano.

This recipe for Lobster Newburg is for the meat from the tails of two medium lobsters. The claws and the legs can be served as appetizers, included in the Newburg, or enjoyed by the Chef. This recipe should serve four nicely. Serve with a white wine with a bit of character, or note that Lobster Newburg is one of the few truly opulent dishes that an assertive Champagne can properly complement.

1/2 cup butter
3 minced shallots

Saute gently till tender, Flame with:

1/4 Cp. Cognac

When Cognac has evaporated, add:

1/4 cup flour, mix well, stir in:
2 cups milk
2 cups cream

Bring to simmer, simmer a couple minutes, add:

3/4 cup sherry
Salt and white pepper to taste
Bit of nutmeg and cayenne
4 egg yolks, lightly beaten.
2 Tbl pimentos
Mushrooms, if using

Bring gently to a bare simmer, stirring constantly. Do not boil or it will curdle. Add:

The lobster meat, cut in bite sized chunks

Bring Lobster Newburg back to a bare simmer and serve over noodles or toast points, or in puff pastry shells. Garnish Lobster Newburg with a slice of lemon and a dusting of paprika and minced parsely.

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