Lobster Newburg
An elegant meal for New Year's Eve or any fancy occasion
Ingredients
- 2 Egg yolks, beaten
- 1/2 cup Heavy cream
- 1/4 cup Butter
- 3 tbsp Dry sherry
- 1/2 tsp Salt
- 1/4 tsp Cayenne pepper
- 1-2 pinches Nutmeg
- 3-4 Medium lobster tails, or 1 1/2 lbs cooked lobster meat
Instructions
- 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.
- 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 hot over slices of buttered toast.