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Lobster Newberg
July 18, 2015

Like Carole, I added garlic, onions and mushrooms. Also, instead of sauteeing the lobster in the shell, I took the lobster meat out and chopped it, then added to onions to sautee briefly before adding the sherry and cream mixture. I thought there was enough sauce, as is. (I saved the shells to make seafood broth later.) I served over puff pastry... next time, I'll serve with a side of rissotto.

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