Fructose Free Gluten Free Lobster Newburg
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Learn more →Ingredients
4 servings
- 1 ½ lb cooked lobster meat, cut into 1-inch chunks
- 3 tbsp unsalted butter
- 3 tbsp shallots, finely minced
- ⅓ cup dry sherry
Ingredient noteSweet, rice, and fortified wines carry residual sugar including fructose that a low fructose diet limits (the alcohol itself is not the issue); the small splash used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sherry wine, please tap it and change its rating to Red.
- 1 ½ cups heavy cream
- 2 tbsp cornstarch
- 2 tbsp cold water
- 3 large egg yolks
- ¼ tsp cayenne pepper
- ¼ tsp sweet paprika
- ½ tsp salt, plus more to taste
- ¼ tsp white pepper
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
- cooked white rice or gluten free toast points, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the cornstarch and cold water until completely smooth. Set aside.
- 2
Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
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