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Lobster Newburg

4 servings

2 cups cubed lobster meat
2 Tablespoons butter
1/4 cup Sherry
2 Tablespoons brandy
3 egg yolks
1/2 cup cream
1/2 teaspoon salt
dash of cayenne and nutmeg

Preparation Method:
Sauté lobster in butter 3 minutes. Add Sherry and brandy. Cook 1 minute longer. Beat egg yolks slightly. Blend in cream. Add to lobster.
Cook over low heat until mixture thickens, stirring constantly. (Sauce will curdle if overcooked. If this happens, add 1 ice cube and stir constantly.)
Remove from heat immediately. Season with salt, cayenne and nutmeg.
1 carb per serving.

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