Lobster Newburg

  • 3- 1 1/2 pound lobsters
  • 1/4 cup unsalted butter
  • 2 tablespoons medium to dry Sherry
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon of fresh grated nutmeg
  • Dash of cayenne for taste
  • 4 large egg yolks,  well beaten
  • Toast points if desired

In a large pot of boiling, salted water plunge lobsters head first and cook for approximately 8 minutes from when the water starts to boil again.  When done, remove and cool down.  Break off claws and cut into 1/2 inch pieces. Cut the rest of the lobsters in half lengthwise, remove all remaining meat and discard the shells. 

In a heavy sauce pan cook lobster meat with the butter over a medium heat for approximately 2 minutes.  Add the Sherry.  Stir constantly for about 2 minutes then transfer into a bowl.  In the same pot add the cream and reduce to about 1 cup.  Add nutmeg, cayenne and salt.

Whisk in yolks.  Cook the mixture to 140 degrees then whisk for 3 more minutes.  Add the lobster meat and stir.  Serve over the toast.

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