Lobster Newberg
4 servings | approx. 25 minutes
Lobster Newberg is a decadent seafood dish featuring succulent lobster meat in a rich, creamy sauce made with butter, heavy cream, and egg yolks, often accented with sherry or brandy. Typically served over buttered toast or in a puff pastry shell, it’s a luxurious treat perfect for special occasions.
Ingredients
4 (4 ounce) Guptill’s lobster tails, split in half
salt to taste
2 tablespoons clarified butter
2 tablespoons sherry wine
½ 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
Season lobster tails with salt.
Heat clarified butter in a skillet over medium-high heat; sauté tails meat-side down for 2 minutes per side. Transfer to a plate to cool.
Pour sherry into the skillet, bring to a boil, and reduce by half while scraping browned bits. Remove from heat.
Pull meat from shells, discard shells, and roughly chop lobster meat. Add any accumulated juices from the plate to the sherry mixture.
Whisk cream, egg yolks, nutmeg, and cayenne together.
Stir cream mixture into the sherry mixture, return to medium-low heat, and cook until thickened, 3 to 7 minutes.
Stir in lobster and cook until heated through. Season with parsley and salt.
