Its National Lobster Newburg day today and we are celebrating by sharing this lovely recipe. We have fabulous lobster in a tin from Scout lobster and you can serve this recipe plated with puff pastry on our Lobster Board with our Lobster tea towels! This is a great brunch recipe to share with friends and family.
3 egg yolks, beaten
Fresh parsley, finely chopped, for serving
¼ cup butter or margarine
2 cups cooked lobster meat, cut into chunks (fresh, frozen, or canned)
3 tablespoons dry sherry
¾ cup heavy cream
½ teaspoon salt
1 pinch ground nutmeg OR ground chili powder
Puff pastry shells or toast, for serving
Separate the egg yolks from the egg whites.
Dice the parsley.
Preheat a large pan to medium heat - we have some beautiful pans online to create this recipe in.
Melt butter and add in lobster meat, and cook for two minutes, stirring occasionally.
Add in the dry sherry and cook for an additional minute.
Remove lobster meat, gradually add in the cream, and whisk until the sauce thickens. Do not let the sauce come to a boil.
Remove a tablespoon of sauce from the pan and add it to beaten egg yolks, stirring it in quickly. This helps temper the eggs to ensure they don't curdle or scramble once added to the hot pan.
Reduce heat to low and add the egg yolks to the pan with the sauce. Cook, stirring constantly, for 2 minutes. Add the salt, spices, and lobster meat to the pan. If your sauce splits at this point, add 1 tablespoon of cream and whisk to bind it again.
Cook over low heat for 1-2 minutes more, until the lobster is heated through. Remove from heat.
Serve classic lobster Newburg inside baked puff pastry shells or on top of toast. Sprinkle with fresh parsley. Lobster Newburg is best eaten immediately.
Recipe from the Tasting Table!