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Catholic Recipe: Rock Lobster Newburg

    INGREDIENTS

  • 4 Tablespoons melted butter
  • 1/4 cup sherry or Marsala
  • 2 cups diced, cooked rock lobster tails
  • 4 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 4 egg yolks, slightly beaten
  • 1 cup light cream
  • 2 drops Tabasco
  • parsley
  • toast points
  • Details

  • Serves: 4-6
  • Prep Time: 20 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: France

Better have an atlas ready to explain things to the children when you prepare to celebrate St. Anne's Day on July 26. Her story involves some widely separated countries.

Although scriptures say that Anne and Joachim, the parents of Our Lady, were both of the royal house of David and lived near Jerusalem, the people of Brittany believe St. Anne was born in their lovely French countryside. They claim that after a sojourn in Asia Minor, she returned to finish out her years in her Breton birthplace. It is no matter — St. Anne is revered as Mary's mother all over the world. She is particularly beloved in France, where many churches have been named for her. Celebrations and processions greet St. Anne's Day, and because Brittany lies on the seacoast, fish and crustaceans, especially lobster, are always served at the feast.

Because it is not always possible to buy fresh lobsters, we suggest you substitute the frozen rock lobster tails now readily available everywhere and prepare this delectable dish in St. Anne''s honor. Incidentally, the lobster tails will probably have come from South Africa. Didn't we tell you you would need an atlas at hand?

DIRECTIONS

Combine melted butter, sherry or Marsala, lobster, flour, salt, and paprika. Mix lightly. Cover. Cook over hot water 3 minutes. Mix egg yolks and cream thoroughly; stir gradually into lobster mixture. Add Tabasco. Continue cooking, stirring gently, about 3 minutes or until sauce thickens slightly. Serve, garnished with parsley, on toast points. Makes 4 to 5 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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