Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Lobster | 100g cooked | 98 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups cooked lobster meat, about 2 small lobsters
- 2 tablespoons butter or margarine
- ¼ 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
Directions
In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes.
Add salt, cayenne pepper, and sherry.
Mix beaten egg yolks with the half-and-half and add to lobster.
Cook, stirring constantly, until lobster Newberg is thickened and heated through, but do not bring to a boil.
Serve lobster Newberg over buttered toast or pastry shells.
Category:Lobster Recipes
Category:Sherry Recipes
Category:Egg yolk Recipes
Category:Milk and cream Recipes
Category:Savory pastry Recipes