The Ingredients

  • 2 cooked lobsters (about 700-800 grams each, poaching time for these sizes is 9-10 minutes)
  • 60 grams unsalted butter
  • 30 grams all-purpose flour
  • 240 milliliters heavy cream
  • 60 milliliters dry sherry
  • 3 large egg yolks
  • Salt and freshly ground black pepper, to taste
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Chopped fresh parsley, for garnish

The Method

  • Serves 4
  • Remove the meat from the cooked lobsters and cut it into bite-sized pieces. Set aside.
  • In a large skillet or saucepan, melt the butter over medium heat (you can use about 30 milliliters of oil if preferred).
  • Once the butter is melted, sprinkle the flour over it and whisk constantly until the mixture is smooth and bubbly, about 1-2 minutes.
  • Gradually pour in the heavy cream while whisking constantly to avoid lumps. Cook until the mixture thickens, about 2-3 minutes.
  • Stir in the sherry and continue cooking for another minute.
  • In a small bowl, whisk the egg yolks until smooth. Slowly pour a ladleful of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
  • Pour the tempered egg mixture back into the skillet with the remaining cream mixture, whisking constantly to incorporate.
  • Add the lobster meat to the skillet and stir gently to coat it with the sauce. Cook for an additional 2-3 minutes, until the lobster is heated through.
  • Season the mixture with salt, black pepper, cayenne pepper, and nutmeg to taste.
  • Serve the Lobster Newberg hot, garnished with chopped fresh parsley.
  • Optionally, you can serve Lobster Newberg over toasted bread or puff pastry shells.

Order your ingredients here from Bubbas Bray

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