Lobster Stew II
By Yankee Magazine|Sep 18 2007|
Cook slowly in a heavy saucepan or double boiler.
Yield
Serves 4
Ingredients
5 tablespoons butter
1/2 cup sherry
1 cup cooked chopped lobster meat
1/2 cup sliced mushrooms
1 small onion, peeled and minced
1/2 green pepper, cored and chopped
1 tablespoon flour
2 egg yolks
2 cups cream
Salt and pepper to taste
Instructions
Melt 2 tablespoons butter in saucepan. Add sherry and bring to a boil. Add lobster and remove from heat. In separate saucepan melt remaining 3 tablespoons butter. Sauté mushrooms, onion, and green pepper until soft. Sprinkle with flour and stir until blended. Drain sherry from lobster and add to sautéed vegetables. Heat to simmer. Beat egg yolks and cream, add 1/4 cup of hot sherry, blend with whisk, and return mixture to saucepan. Stir mixture slowly over low heat. Add lobster and heat. Season with salt and pepper.
