Lobster Newberg
This scrumptious Lobster Newberg recipe is so elegant to serve and easy to make. Bring this 5 star dish to your table during the Holidays!
Ingredients
- 3 lbs. live lobsters
- 6 tbsp. clarified butter tips & tricks
- 1/4 cup sherry
- 1 1/2 cups 35% heavy cream
- 3 large free-run egg yolks Footnote
- 1/4 tsp. ground Himalayan pink salt, or to taste
- 1/8 tsp. cayenne pepper, or to taste
- 1/8 tsp. freshly grated nutmeg, or to taste
- 1 tbsp. fresh chives, finely chopped tips & tricks
- 3 large Vol-au-vent, baked see Recipe
Directions
- Fill a large pot with water and bring to a boil. When boiling, add the lobsters, head first; cover and bring back to a full boil.
- When it returns to a boil, set the timer for 8 minutes and leave the lid ajar. When the time is up, remove from the water and plunge them into an ice bath; leave them in for 10 minutes.
- Meanwhile, in a large skillet over medium heat, add clarified butter. When hot, pour in sherry and stir constantly. Cook until it's reduced to a third; turn off the heat.
- Twist the front legs off the lobster body and separate the knuckles. Detach the tail from the body by twisting it as well. Remove the meat from the tails, claws and knuckles; save the shells for lobster stock. Cut the meat into bite sized pieces; set aside.
- In a mixing bowl, add heavy cream, egg yolks, salt, cayenne pepper and nutmeg; whisk thoroughly.
- Back to the skillet; turn the heat to medium and pour in the egg mixture. Stir continuously until the sauce thickens and coats the back of a spoon, about 15 minutes.
- Add the lobster meat, stir well and cook until heated through, about 3 ½ to 4 minutes. Add chives and stir well. Spoon the lobster mixture into the vol-au-vents and serve immediately.
Notes
Footnote: Don't throw out the egg whites, use them for this recipe... White Omelet