Recipe ingredients
- 2 cups fresh or canned lobster meat or 2 medium-small fresh lobster tails
- 1/2 cup butter
- 3 tablespoons cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon MSG
- 1 1/2 cups milk
- 1 cup heavy cream
- 2 eggs, beaten
- 1/2 cup sherry
Recipe method
- Bring water to boil in a large kettle.
- Add 2 tablespoons tarragon vinegar and 1 teaspoon salt.
- When water is boiling vigorously, add lobster tails and continue cooking for 20 minutes.
- Lobster shells will be pink.
- Allow lobster to cool in liquid in which they were cooked.
- When cool, shell and cut lobster meat into pieces.
- Saute lobster meat in butter which has been melted in a large skillet.
- Use medium heat and do not brown.
- Cook gently so lobster meat is not broken into fine pieces.
- Blend cornstarch and seasonings.
- Blend into butter and lobster.
- Add milk and cream, stirring constantly, until mixture thickens.
- Just before serving, add eggs, then slowly add sherry.
- Be sure lobster mixture is not at the boiling point when eggs and sherry are added or mixture will curdle.
Other sea recipes:
Lobster newburg recipe
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