Entrée: United States – Lobster Newberg

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

2 whole Maine lobsters, about 1 to 1 1 / 2 lb (450 to 680 g) each, cooked and shelled
4 tbsp (60 ml) unsalted butter
1 / 4 cup (60 ml) cognac or brandy
1 cup (240 ml) heavy cream
3 large egg yolks
1 / 4 tsp cayenne pepper
Salt to taste
1 tbsp (15 ml) dry sherry
Toast points or puff pastry shells for serving

Instructions

1. **Prepare Lobster Meat:** Begin by extracting the cooked meat from the lobsters, ensuring to get the meat from the claws and tails. Cut the lobster meat into bite-sized chunks.

2. **Cook in Butter:** In a deep skillet, melt the butter over medium heat. Add the lobster pieces and sauté gently for about 2–3 minutes until they are heated through.

3. **Add Cognac:** Carefully add the cognac, then ignite it (flambé) to burn off the alcohol. Allow the flames to subside entirely.

4. **Create Cream Base:** In a separate bowl, whisk the egg yolks and cream together. Reduce the heat to low and add this mixture to the skillet, stirring constantly to avoid curdling.

5. **Season and Thicken:** Allow the mixture to cook gently while it thickens slightly. Stir in the cayenne pepper, salt, and sherry. Continue to stir until the sauce coats the back of a spoon.

6. **Serve:** Serve the lobster mixture hot over toast points or puff pastry shells, garnished with a sprinkle of fresh herbs if desired.

---