Lobster Newburg from The Robert Carrier Cookbook by Robert Carrier
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...
Ingredients
- rice or individual vol-au-vent cases
- 4 tablespoons heated cognac
- 4 tablespoons butter
- salt and freshly ground black pepper
- ½ pint double cream
- 2 egg yolks, beaten
- cayenne pepper and paprika
- 4 small cooked lobsters
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