Lobster Newburg (Print Version)
Lobster smothered in creamy sherry sauce, piled onto toast or pastry for an elegant touch.
# Ingredients:
→ Seafood
01 -
450 g lobster meat, cooked and diced
→ Sauce Base
02 -
2 egg yolks
03 -
240 ml heavy cream
04 -
60 ml dry sherry
05 -
45 g plain unsalted butter
06 -
15 g regular flour
→ Seasonings
07 -
Sprinkle of cayenne, if you like a kick
08 -
Add salt the way you like
09 -
A little ground nutmeg, 0.25 tsp
10 -
Crack in some black pepper, as needed
→ For Serving
11 -
Plenty of fresh parsley, chopped, for topping
12 -
Serve on rice, toasted bread, or pastry shells
# Steps:
01 -
Heap the lobster goodness onto your toast, rice, or pastry shells. Top it with chopped parsley and eat it while hot.
02 -
Pop the diced lobster into the pan and warm it through gently for two or three minutes.
03 -
Pour in the sherry, shake in nutmeg and cayenne if you're using it, then salt and pepper. Mix it all so the flavors come together.
04 -
Now, bring the warmed up yolks back to the pot. Stir it in slowly and keep the heat low. Cook for a couple more minutes but don't let it bubble.
05 -
Crack your yolks into a bowl and whisk them. Add a few spoonfuls of the hot creamy sauce, mixing all the while to keep things smooth.
06 -
Next, slowly pour in the cream and keep whisking. Let the sauce simmer and stir it non-stop until it thickens, about three to four minutes.
07 -
First, drop the butter into a pot over medium heat. Once it's melted, dump in the flour and whisk like crazy for 1-2 minutes until you get a light, thick paste.
# Notes:
01 -
Once you've tossed in the egg yolks, don't let the mixture boil or it'll turn lumpy.
02 -
You can use defrosted frozen lobster or fresh lobster, just squeeze out any extra water first.
03 -
Swap the heavy cream for half-and-half if you want things on the lighter side.