Description

Classic Lobster Newburg is an indulgent, elegant seafood dish featuring tender lobster meat simmered in a rich, creamy sherry and brandy sauce, traditionally served over puff pastry shells or toast points.

Ingredients

2 lobsters (about 1.5 lbs each)
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup heavy cream
3 large egg yolks
1/4 cup dry sherry
1 tablespoon brandy (optional)
1/4 teaspoon ground nutmeg
Salt and white pepper to taste
2 tablespoons chopped fresh parsley
4 puff pastry shells or toast points, for serving

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Instructions

Bring a large pot of salted water to a boil. Add the lobsters and cook for 8-10 minutes until bright red. Remove and let cool slightly.
Remove the meat from the lobster tails and claws. Chop into bite-sized pieces and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the heavy cream and cook until the sauce thickens, about 3-5 minutes.
In a small bowl, whisk the egg yolks. Temper them by whisking in a spoonful of the hot sauce, then slowly whisk the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, without boiling.
Stir in the dry sherry, brandy (if using), nutmeg, salt, and white pepper. Cook for another 2-3 minutes until smooth.
Fold in the lobster meat and gently heat through until warmed.
Spoon the lobster mixture over puff pastry shells or toast points and garnish with chopped parsley. Serve immediately.

Notes

Keep the sauce on low heat once egg yolks are added to prevent curdling.
Fresh lobster is ideal, but high-quality frozen lobster meat works well too.
Pairs perfectly with a crisp white wine or champagne.
Add a pinch of cayenne for a subtle kick if desired.