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NEW RECIPIE

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sparkygran Fri 28-Oct-16 18:02:23

Boring as this may sound tonight I tried a new recipie for Prawns Newburg - sounded good followed the recipie but will admit to winging it on the sauce which was 3/4 pint single cream and 2 large egg yolks perhaps got a bit bored with all that stirring so turned the heat up - end result tasted nice (that`s about it) but when I put my glasses on realised the sauce resembled very soft scrambled egg. Would appreciate your comments in the unlikely event I repeat this dishblush

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Greyduster Fri 28-Oct-16 18:46:49

Sounds like you cooked it too fast, which is a temptation with any sauce. I had lobster newburg on our first anniversary - the only time - but it had a sauce the consistency of a good cheese sauce and it had brandy in it, and cayenne pepper (I think that's what it was). It was too rich for me, as I remember, and I didn't finish it (that wouldn't happen now! shock)

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absent Sat 29-Oct-16 02:26:23

sparkygran It sounds as if you might have allowed the mixture to boil after adding the cream and egg yolks to the pan. Lightly beat the cream and yolks together in a bowl and then gradually stir into the prawn mixture. It shouldn't need more 3–4 minutes stirring over very low to thicken and must not be allowed to boil.

Greyduster The classic flavourings for Lobster Newburg are sherry and nutmeg.

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Greyduster Sat 29-Oct-16 09:02:05

Well we are talking forty nine years ago, absent grin. I'm sure there wasn't any nutmeg - I hate the stuff.

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