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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Sub crabmeat for a wonderful variation of this richly delicious dish. Small portions might make a nice appetizer for your dinner party. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. Ingredients:
1 lb lobster, cooked and cut into pieces |
2 tablespoons butter |
1 cup madeira wine |
1 cup cream |
2 egg yolks, beaten |
1/4 teaspoon salt |
cayenne, to taste |
Directions:
1. Heat the lobster slowly in butter about five minutes or until the outside membrane acquires a full red color.
2. Add wine and simmer slowly until the wine is almost all reduced.
3. Beat the cream into the egg yolks; add to lobster and season to taste.
4. Cook until thickened, stirring constantly.
5. Serve immediately in warm timbales or over toast.
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