Lobster Newburg
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  • 3/4 pound cooked lobster meat, broken into chunks
  • 2 egg yolks, beaten
  • 1/2 cup heavy cream
  • 1/4 cup butter or margarine
  • 2 tablespoons dry sherry or madeira
  • 1/2 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a sauce pan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
Remove from heat, and season with salt, cayenne and nutmeg. Add lobster. Return pan to low heat and cook gently until heated through. Serve hot over slices of buttered toast.

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