Serves 4 to 6.
6 tablespoons butter
3 cups cooked lobster, fresh or canned,
cut into 2-inch pieces
1/3 cup Madeira or dry sherry
1 1/2 cups heavy cream, divided
5 egg yolks
3/4 teaspoon salt
1/8 teaspoon cayenne
1/2 teaspoon lemon juice
6 patty shells, or 2 to 3 cups steamed rice, or
8 to 12 buttered toast points
In a large stainless steel skillet, melt the butter over moderate heat. When the foam subsides, add the lobster meat and, stirring constantly, cook for about 1 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 1/2 cup of cream. Beat into them 4 tablespoons of the simmering lobster sauce , and then, in a slow stream, pour the mixtureback into the skillet, stirring constantly. Cook over moderate heat until the sauce thickens, but DO NOT LET IT COME TO A BOIL or it will curdle. Season with salt, cayenne and lemon juice.
Serve immediately in patty shells, on beds of steamed rice, or on hot buttered toast points. Sprinkle the Lobster Newburg lightly with paprika.