Lobster Newburg

Lobster Newburg

Lobster Newburg


2 lb. lobster tail meat

1 C. unsalted butter

7 tsp. medium dry sherry

10 tsp. brandy

1 1/2 C. heavy cream

1/2 tsp. nutmeg

cayenne pepper

4 large egg yolks, well beaten

toast points


Cut lobster tail meat into ? inch pieces. In a large, heavy saucepan, cook the lobster meat and butter over moderate heat, stirring occasionally, for 2 minutes.

Add 6 teaspoons of sherry and 3 tablespoons of brandy in another saucepan and cook the mixture, stirring for 2 minutes.

Spoon lobster meat out of saucepan and transfer to a bowl.

Add the cream to the sherry mixture and boil until it is reduced to about 1 cup. Reduce heat to low and stir in the remaining sherry, brandy, nutmeg, cayenne, and salt to taste. Whisk in the yolks.

Cook the mixture, whisking constantly until it registers 140F on a cooking thermometer. Continue whisking and cook for 3 more minutes.

Stir in lobster meat and serve over toast points.

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