Lobster Newburg is a classic American dish that really isn’t talked about enough! It’s a great way to serve lobster in a new way that’s still just plain delicious.
- 4 1/2 pounds of cooked lobster
- 1/2 stick or 1/4 cup of unsalted butter
- 2 tablespoons plus 1 teaspoon of medium-dry Sherry
- 3 tablespoons plus 1 teaspoon of brandy
- 1 1/2 cups of heavy cream
- 1/4 teaspoon of grated nutmeg
- Cayenne pepper to taste
- Salt to taste
- 4 large egg yolks
- First, cut the lobster into 1/2 inch cubes.
- In a saucepan over medium heat melt the butter and put in the lobster for 2 minutes.
- Then, add in the 2 tablespoons of Sherry and 3 tablespoons of brandy, and cook for another 2 minutes.
- Remove the lobster and put to the side. Add the heavy cream to the pan, bring it to a boil, and cook until it’s reduced to just about 1 cup of sauce.
- Turn the heat to low, add in the remainder of the brandy and Sherry, as well as the nutmeg, cayenne, and salt, and mix.
- Whisk in the yolks one at a time, and continue to whisk until the sauce is at 140 F. Finally, add the lobster meat back in, cook for another minute, and serve with any sort of bread!