Lobster Newburg

 


Lobster Newburg

Ingredients

1.25 pounds lobster 2 large tails

4 large egg yolks

3 cups heavy whipping cream divided

½ cup butter 8 Tablespoons

1 Tablespoon minced garlic

1 Tablespoon all purpose flour

1 Tablespoon garlic salt

3 Tablespoons cognac

½ teaspoon nutmeg

1 teaspoon cayenne pepper

2 Tablespoons lemon juice

Before You Begin

Find our steamed lobster tail instructions here.

The cream sauce mixture should be slightly thickened. If it’s too thick, you can thin it with additional cream or milk.

While cognac is a traditional ingredient in Lobster Newburg, you can either omit it or use seafood stock in its place.

While it seems like we are using a lot of cayenne pepper, the heavy cream actually cuts down the heat drastically.

If you want to cut the calories back, you can replace the heavy cream with whole milk. This can cause the sauce to be a little thinner which may mean you’ll need more flour to thicken it.

Tempering eggs can sometimes be a tricky process as you want to make sure you’re continuously whisking the eggs in hot liquid without scrambling them. Tempering simply means to combine two ingredients, one hot and one cold (or room temp). You want to raise the temperature of your eggs quickly but gradually without cooking them in the process. Whisking continuously is key here.

Instructions

Cook the lobster tails (you can follow our steamed lobster tail instructions) and cut into bite sized chunks.

Add egg yolks to a measuring cup. Add 2 tablespoons of the heavy cream to the egg yolks and whisk with a fork.

Melt butter in a large skillet over medium-high heat.

Add minced garlic to the butter and saute for 1 minute. Add flour and stir.

Add garlic salt and stir to combine.

Add remaining heavy cream and bring to a gentle boil. Reduce heat to low.

To temper the eggs, slowly drizzle the egg and cream mixture into the hot skillet while whisking continuously. Tempering the egg mixture is essential, you do not want to end up with scrambled eggs.

Whisk in the cognac, nutmeg, cayenne pepper, and lemon juice.

Add the cooked lobster chunks and stir together.

Serve alone in a dish or over biscuits, toast, or flaky pastry.

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