Lobster Newberg

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

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
• 4 (4 ounce) lobster tails, split in half
• 2 tablespoons clarified butter
• 2 tablespoons sherry wine
• 0.5 cup heavy whipping cream

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.