Classic Lobster Newburg Delight (Print Version)
# Ingredients:
→ Seafood
01 -
450 g lobster meat, cooked and diced
→ Sauce Base
02 -
45 g plain butter
03 -
15 g regular flour
04 -
240 ml thick cream
05 -
60 ml dry sherry wine
06 -
2 egg yolks
→ Seasonings
07 -
0.25 tsp nutmeg, ground
08 -
Salt to taste
09 -
Cracked black pepper, as needed
10 -
A dash of cayenne pepper, if you like
→ For Serving
11 -
Chopped parsley for the top
12 -
Toasted bread triangles, puff pastry, or steamed rice
# Instructions:
01 -
On medium heat, put your butter in a saucepan till it melts. Add the flour, then whisk it in for 1 to 2 minutes until you see it turn pale and smooth.
02 -
Start pouring in your cream slowly. Keep whisking as it cooks 3 to 4 minutes, letting it get nice and thick.
03 -
Whisk your egg yolks in a different bowl, add a couple of spoonfuls of the hot cream—this helps keep them smooth and stops scrambling.
04 -
Pour the warmed yolk mix back into the saucepan gently. Use low heat and stir it around for about 2 minutes. Don't let it start bubbling.
05 -
Splash in sherry, toss in nutmeg, cayenne if you want, salt, and black pepper. Stir everything together till it tastes just right.
06 -
Mix in your lobster so it's coated well and heat it all gently for 2–3 minutes, just getting it warmed through.
07 -
Scoop lots of that creamy lobster mix over your bread, pastry, or rice. Sprinkle a little parsley over the top and dig in while it's hot.
# Notes:
01 -
When the eggs go in, don't let the sauce boil or it could get grainy.
02 -
You can use fresh or thawed lobster; just pat it dry so it doesn't water down your sauce.
03 -
Half-and-half works as a lighter swap for heavy cream if you want a thinner sauce.