On Line Cookbook
Gourmet Lobster - Lobster Newburg
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Terri Mck

Serves/Makes:3

Ingredients
  • 3 whole lobster, 1-1/2 lbs (.7 kg). each steamed or boiled
  • 1/4 cup (60 ml) unsalted butter
  • 7 tsp (35 ml). medium dry sherry
  • 10 tsp (50 ml). brandy
  • 1-1/2 cups (350 ml) heavy cream
  • 1/4 tsp (1 ml). nutmeg
  • cayenne pepper, to taste
  • 4 large egg yolks, beaten
  • mini toasts, as an accompaniment
Preparation
  • Break claws and crack them, remove meat, cut into 1 inch pieces.
  • Halve lobster lengthwise, remove meat from tails, cut into 1/2 pieces.
  • In heavy saucepan add meat, butter, and cook 2 minutes on medium heat.
  • Add 6 tbsp (90 ml) sherry and 3 tbsp (45 ml) brandy to meat and mix well; transfer lobster to bowl and reserve mixture.
  • Add cream and sherry reserve to pan and reduce to half, about 1 cup; cook on medium-low heat.
  • Turn to low heat and add remaining sherry, brandy, nutmeg, cayenne, and salt.
  • Whisk in egg yolks, whisking constantly.
  • Cook 3 minutes.
  • Use cooking thermometer, done when registere 140 degrees (60 C.).
  • Stir in lobster.
  • Serve over mini toast, and with dry white wine.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.