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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Lobster Newberg Recipe

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This recipe for Lobster Newberg is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 (4 ounce) lobster tails, split in half
salt to taste
2 tablespoons clarified butter
2 tablespoons sherry wine
˝ cup heavy whipping cream
2 large egg yolks
1 pinch freshly grated nutmeg
1 pinch cayenne pepper, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste
Directions:
Directions:
Season lobster tails with salt.

Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.

Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.

Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.

Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl.

Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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