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Lobster Newburg

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Lobster Newburg

As long as your not eating every day. … Pregnant women can safely eat two meals per week of 6 ounces of cooked, ”low mercury” fish: cod, salmon, shrimp, flounder, canned chunk-light tuna, haddock, trout, pollock, squid, shellfish (except lobster) and catfish

Ingredients

2 cups cooked lobster meat, about 2 small lobsters
2 tablespoons butter or margarine
1/4 teaspoon salt
dash of cayenne pepper
3 tablespoons dry sherry
3 egg yolks, lightly beaten
1 cup half-and-half
buttered toast or pastry shells

Instructions

Procedures: In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beat egg yolks with the half-and-half and add to lobster. Cook, stirring constantly until lobster Newburg is thickened, and heated through, but do not bring to a boil. Serve lobster Newburg over buttered toast or pastry shells. Lobster Newburg recipe serves 4.

Keywords: Lobster Newburg

Written by Melissa Owens

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