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EmailRich, creamy, and reminiscent of Lobster Newburg. Be sure to use heavy cream, as specified, as it will not break when boiled. --Peg Leg Inn, Rockport, Massachusetts
Yield: Serves 4
- 12 ounces lobster meat
- 4 ounces melted butter
- 1 cup sherry wine
- Dash Tabasco sauce
- 3 cups heavy cream
- Salt and white pepper to taste
In a small saucepan saute lobster meat in melted butter along with sherry and Tabasco. Add heavy cream and simmer for 5 minutes. Adjust salt and pepper to taste. Bring to a boil to allow stew to thicken slightly. Serve in heated bowls, each topped with a piece of whole butter.
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