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Newburg; a la

A traditional French method for serving lobster or other shellfish. The crustacean is sautéed and then served with a rich sauce of cream and sherry - this is generally thickened with egg yolk.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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