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Gourmet Lobster - Lobster Newburg
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Terri Mck


  • 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
  • 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.

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