Lobster Newberg🦞🍽️
Ingredients:
2 whole lobsters (about 1 1/2 pounds each), cooked and shelled
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/2 cup dry sherry
1/4 cup cognac or brandy
1 cup heavy cream
4 large egg yolks, beaten
1 teaspoon paprika
Salt and freshly ground black pepper to taste
1 tablespoon fresh lemon juice
Fresh parsley, chopped (for garnish)
Toast points or puff pastry shells (for serving)
Directions:
Prepare the Lobster: Cut the cooked lobster meat into bite-sized pieces and set aside.
Make the Sauce: In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Slowly add the sherry and cognac, cooking for another 2-3 minutes until the mixture thickens.
Add the Cream: Gradually whisk in the heavy cream, continuing to stir until the sauce is smooth and starts to thicken. Reduce the heat to low.
Temper the Eggs: In a small bowl, slowly whisk a few tablespoons of the hot sauce into the beaten egg yolks to temper them. Then, slowly stir the tempered egg yolks back into the sauce. Cook gently, stirring frequently, until the sauce is rich and thickened, about 3-5 minutes.
Add Lobster and Seasoning: Stir in the lobster meat, paprika, salt, and pepper. Cook for another 2-3 minutes, ensuring the lobster is heated through. Add the lemon juice just before serving.
Serve: Spoon the Lobster Newberg over toast points or puff pastry shells. Garnish with chopped parsley.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
