Southern Rocklobster Newburg

Serves 2

Ingredients

1 large cooked rocklobster, cut in half (see handling methods)
1/4 cup white wine
1/2 cup Madeira or sweet Sherry
1/4 cup thickened cream
1 small can champignons, drained
Salt
Dash of Tabasco
2 egg yolks
Lemon slices for garnish

Method

Remove flesh from rocklobster then place the shells in a hot oven.

Place wine and Madeira in a saucepan, heat and simmer for about 3 minutes. Add rocklobster meat and heat through. Add cream, champignons, salt and Tabasco, stirring gently.

Cook for a few minutes until all is combined and hot. When ready to serve, stir through egg yolks and re-heat, but don't boil.

To serve, fill hot rocklobster shells with mixture and serve with paprika sprinkled rice.

Garnish with lemon slices.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009