Lobster Newberg

european french mediterranean middle eastern region unknown sweet spicy sour bitter savory umami medium fast

Prep

28 min

Cook

58 min

Total

86 min

Ingredients (9)

4 (4 ounce) lobster tails, split in half g

salt to taste g

2 tablespoons clarified butter g

2 tablespoons sherry wine g

½ cup heavy whipping cream g

2 large egg yolks g

1 pinch freshly grated nutmeg g

1 pinch cayenne pepper, or to taste g

1 tablespoon chopped fresh flat-leaf parsley, or to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Season lobster tails with salt.

Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.

Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.

Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.

Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.

Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.