07/13/1988
LOBSTER NEWBURG
1½ cups heavy cream
3 egg yolks
Salt and freshly ground black pepper
Dash of cayenne pepper
3 cups cooked lobster meat, cut into bite-sized pieces
1 tablespoon unsalted butter
2 tablespoons cognac
Cooked rice or patty shells

Heat cream over low heat in a large heavy saucepan.

In a small bowl, lightly beat the egg yolks with a wire whisk. Slowly whisk the hot cream into the yolks, beating constantly. Return the mixture to the saucepan, place over low heat, and cook, stirring almost constantly with a wooden spoon until custard thickens enough to coat the back of the spoon. Season with salt, pepper and cayenne.

Add the lobster meat to the custard sauce and continue cooking on very low heat for about 5 minutes or until heated through. Add butter and cognac and cook another minute until butter is melted.

Serve over rice or spooned into baked patty shells.

Preparation and cooking time, 30 minutes.

Yields about 4 to 6 servings.

-- From Off the Hook - A Cook's Tour of Coastal Connecticut