Unicorn (Unicorn@Indenial.com)
Fri, 11 Jun 1999 09:43:10 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Today's food funny, sent in by Gail "Da Mama" Hudson, is really more
of a philosophical quandary than a joke.
What is the only food that you take off the outside, cook the inside,
eat the outside, throw away the inside?
An ear of corn.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This is an American classic, dating back to when lobsters were
considerably cheaper than they are now. Feel free to substitute
shrimp, crawfish, or any seafood you like; it's really all about the
sauce anyway.
Lobster Newburg
4 Tbs (60 ml) butter
2 cups diced, boiled lobster meat
1/4 cup dry sherry or Madeira wine
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) nutmeg
3 egg yolks
1 cup (250 ml) cream
Salt and freshly ground black pepper to taste
Hot buttered toast (optional)
Melt the butter in a saucepan over low heat. Add the lobster meat and
cook for 2 or 3 minutes, stirring frequently. Add the sherry,
paprika, and nutmeg, and cook an additional 2 minutes. Beat the egg
yolks and the cream together and add them to the pot. Heat until
thickened, stirring constantly, and DO NOT BOIL. This dish is
traditionally served over toast. Serves 4 to 6.
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