As others have stated, this is a restaurant-quality dish that is incredibly easy to make. I made it exactly as written, and it was perfect. I used two whole lobsters, but next time I will use either lobster tails or perhaps try making Crab Newburg, using Alaskan king crab. Most of my time was spent extracting the meat from the whole lobsters, so avoiding the whole lobsters would speed up the process. I will also try using canned milk instead of the heavy cream, as an experiment. If I don't give up too much in flavor, the canned milk would make it more healthful.
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As others have stated, this is a restaurant-quality dish that is incredibly easy to make. I...