The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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6 T butter 1/8 tsp cayenne
3 c cooked lobster, fresh or canned, ½ tsp lemon juice
cut into 2-inch pieces 6 patty shells, or 2 to 3 cups of
1/3 c Madeira or dry sherry steamed rice, or 8 to 12
1½ c heavy cream buttered toast points
5 egg yolks Paprika (optional)
¾ tsp salt
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In a large enameled or stainless-steel skillet, melt the butter over
moderate heat. When the foam subsides, add the lobster meat and, stirring
constantly, cook for about a minute. Pour in the Madeira or sherry and 1
cup of the heavy cream and, stirring, bring it to a boil. Reduce the heat
to its lowest point and, still stirring, cook for about 2 minutes. In a
small bowl, beat the egg yolks into the remaining ½ cup of cream. Beat into
them 4 tablespoons of the simmering lobster sauce, and then, in a slow
stream, pour the mixture back into the skillet, stirring constantly. Cook
over moderate heat until the sauce thickens, but under no circumstances let
it come to a boil or it will curdle. Season with the salt, cayenne and
lemon juice. Serve immediately in patty shells, on beds of steamed rice, or
on hot buttered toast points, and sprinkle the lobster Newburg lightly with
paprika if you like. Serves 4 to 6.
