Classic Lobster Newburg Dish (Print)
Rich lobster simmered in creamy sherry sauce, served elegantly over toast or pastry.
# Ingredients:
→ Seafood
01 -
450 g cooked lobster meat, chopped
→ Sauce Base
02 -
45 g unsalted butter
03 -
15 g all-purpose flour
04 -
240 ml heavy cream
05 -
60 ml dry sherry
06 -
2 egg yolks
→ Seasonings
07 -
0.25 tsp ground nutmeg
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
Pinch of cayenne pepper (optional)
→ For Serving
11 -
Fresh parsley, chopped, for garnish
12 -
Toast points, puff pastry shells, or cooked rice
# Steps:
01 -
Melt butter in a saucepan over medium heat. Stir in flour and cook, whisking continuously, for 1 to 2 minutes until the mixture forms a pale roux.
02 -
Gradually whisk in heavy cream and cook, stirring constantly, until the sauce thickens, about 3 to 4 minutes.
03 -
In a separate bowl, whisk egg yolks. Slowly stir in several tablespoons of the hot cream mixture to temper the yolks.
04 -
Gently return the tempered yolk mixture to the saucepan. Cook over low heat, stirring, for 2 minutes without allowing the sauce to boil.
05 -
Add the dry sherry, ground nutmeg, cayenne pepper if using, salt, and black pepper. Stir to blend well.
06 -
Fold in the chopped lobster meat and cook over low heat just until heated through, about 2 to 3 minutes.
07 -
Spoon the lobster mixture over toast points, puff pastry shells, or cooked rice. Garnish generously with chopped fresh parsley and serve immediately.
# Additional Notes:
01 -
Avoid boiling after adding egg yolks to prevent curdling.
02 -
Both fresh or properly thawed frozen lobster meat work well; ensure excess moisture is removed.
03 -
For a lighter consistency, substitute half-and-half for heavy cream.