Lobster Newburg

Happy holidays to all of you out there! Many are hunkered down weathering flooding, many are shoveling a foot of snow. No matter what your weather conditions, hopefully you are within your bubble of loved ones now. Or are dreaming about 2021 when you hopefully can be.

Moving on to New Years. Since the gatherings are now small, it’s time to bring out the best…quality over quantity. You may not want to serve lobster for 12, but feeding a celebratory gathering of 4 or 5 is in the budget. Lobster Newburg is rich, I won’t kid you. So you don’t need to serve up mountains of lobster per person. 1/2-3/4 tail per person should do it.

Lobster Newburg

2 egg yolks, beaten
½ cup heavy cream
¼ cup butter or margarine
2 tablespoons dry sherry or madeira
½ teaspoon salt
1 pinch cayenne pepper
1 pinch ground nutmeg
3-4 frozen lobster tails, or a 1 1/2 lbs cooked lobster meat

Boil the frozen lobster tails until they turn pink, about 5 minutes once the boiling has started. Remove from the water and let cool. Once cooled, remove the meat from the shells. This sounds easy, but it really isn’t. You will have to use knives, scissors, and shear strength. Have bandaids ready. Or if you know the secret to easing this task, please share!

In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.

Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve in individual bowls with french baguettes.

Happy Holidays to all! Stay safe, healthy and happy! 2021 is right around the corner…

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.