Print

Print Recipe

A rich and creamy classic dish featuring tender lobster meat in a luscious sherry-spiced sauce, perfect served over puff pastry, toast, or noodles for an elegant and comforting meal.

Ingredients

Scale
  • 1/2 cup heavy cream
  • 1/4 cup butter or margarine
  • 1/2 tsp salt
  • 1 pinch ground nutmeg
  • 2 large egg yolks, beaten
  • 2 tbsp dry sherry or cognac
  • 1 pinch cayenne pepper
  • 3/4 pound cooked lobster meat, broken into chunks

Instructions

  1. Break cooked lobster into bite-sized pieces and pat dry.
  2. Lightly beat the egg yolks in a small bowl.
  3. Whisk the heavy cream and beaten egg yolks together until smooth and well combined.
  4. Melt the butter gently in a saucepan over low heat.
  5. Slowly add the cream-and-egg mixture to the melted butter, stirring as you pour.
  6. Stir in the dry sherry or cognac.
  7. Cook the sauce over very low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5–8 minutes); do not boil.
  8. Remove the pan from the heat and season with salt, a pinch of cayenne, and a pinch of ground nutmeg.
  9. Gently fold the lobster pieces into the sauce.
  10. Return the pan to low heat and warm the lobster mixture gently, stirring, until heated through (about 3–5 minutes); avoid overcooking.

Notes

Keep the heat low and stir constantly to avoid curdling and scrambling the eggs., Do not boil the sauce to prevent separation and rubbery lobster., Add lobster at the end to keep it tender., If the sauce is too thick, stir in a splash more cream to loosen it., If the sauce curdles, lower the heat and whisk slowly until smooth again., Adjust spice level by modifying cayenne pepper amount., Try adding chopped fresh parsley or chives before serving for brightness., Serve over puff pastry, toast points, buttered noodles, or rice., Sherry can be substituted with cognac for a richer flavor., For alcohol-free version, omit sherry or substitute with chicken or vegetable broth., Use coconut cream as a dairy-free alternative., Ensure alcohol is gluten-free and serve with gluten-free sides for a gluten-free meal., Store leftovers in airtight container refrigerated up to 2 days; reheat gently on low heat.

Nutrition

Find it online: https://cookingcrumbs.com/lobster-newburg-recipe/