Description
Dive into lobster luxury! This classic Newburg transforms sweet meat into a velvety cognac-cream dream that will make you feel like royalty in your own dining room.
Ingredients
Scale
- 1½ pounds (680g) cooked lobster meat, cut into 1-inch chunks
- 4 tablespoons (56g) unsalted butter, divided
- 2 medium shallots, finely diced (about ¼ cup)
- 3 tablespoons (45ml) cognac or brandy
- ¼ cup (60ml) dry sherry
- 1½ cups (360ml) heavy cream
- 4 large egg yolks, room temperature
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon cayenne pepper
- 1 teaspoon fresh lemon juice
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- Salt and white pepper to taste
- Toast points, puff pastry shells, or rice for serving
Instructions
- If using whole lobsters, cook in boiling salted water for 7-8 minutes, then transfer to an ice bath. Extract meat and cut into 1-inch chunks. If using pre-cooked meat, ensure it’s thawed and pat dry.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add shallots and cook until translucent, about 2-3 minutes.
- Increase heat to medium-high. Add cognac and carefully ignite if desired. Once flames subside, add sherry and simmer for 1 minute.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low and cook for 5-7 minutes until slightly thickened.
- In a medium bowl, whisk egg yolks. Slowly add about ½ cup of hot cream mixture to yolks, one tablespoon at a time, whisking constantly. Pour tempered yolks back into the pan, whisking continuously.
- Cook over low heat, stirring constantly, until sauce thickens enough to coat the back of a spoon, about 2-3 minutes. Remove from heat and stir in remaining 2 tablespoons butter, nutmeg, cayenne, and lemon juice. Season with salt and white pepper.
- Gently fold lobster meat into the sauce. Return to low heat just until lobster is heated through, about 2 minutes. Sprinkle with parsley before serving.
- Serve immediately over toast points, in puff pastry shells, or over rice.