Lobster tails are sautéed in butter and mixed with a simple cream sauce to make Chef John's take on the classic dish Lobster Newberg. Serve over toast or as lobster puffs in puff pastry.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
297 Calories
Recipe Instructions
Step 1
Season lobster tails with salt.
Step 2
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.
Step 3
Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
Step 4
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.
Step 5
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.
Step 6
Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.
Ingredients
salt to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg
2 large egg yolks
1 tablespoon chopped fresh flat-leaf parsley, or to taste
