Lobster Newburg

Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells for lobster puffs.

Below this recipe is also a way to kick it up a notch by making it into a full Seafood version with scallops, shrimp and lobster.  So check it out after the video.

INGREDIENTS

• 4 (4 ounce) lobster tails, split in half
• salt to taste
• 2 tablespoons clarified butter
• 2 tablespoons sherry wine
• ½ cup heavy whipping cream
• 2 large egg yolks
• 1 pinch freshly grated nutmeg
• 1 pinch cayenne pepper, or to taste
• 1 tablespoon chopped fresh flat-leaf parsley, or to taste

DIRECTIONS

1. Season lobster tails with salt.
2. 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.
3. 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.
4. Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
5. Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.
6. 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.

NOTES

• You can substitute brandy for sherry, if desired.
• Get the recipe for Puff Pastry Shells.

Next up is the full-on Seafood Newburg with just a few tweaks and additions.  Check it out!

INGREDIENTS

• 3 (1 1/2 lb) lobsters, cooked and picked
• 12 large scallops, quartered
• 1 lb peeled and cleaned medium shrimp
• 1 1⁄2 cups milk
• 1 1⁄2 cups cream
• 1⁄4 cup butter
• 1⁄4 cup dry sherry
• salt
• cayenne pepper
• 1⁄2 teaspoon paprika

Roux

• 1⁄4 cup butter
• 1⁄2 cup flour

DIRECTIONS

1. Saute shrimp, scallops and lobster in butter.
2. Add paprika.
3. Move seafood to a crock pot set on low or warming dish.
4. Add sherry to hot sauté pan and boil hard to de-glaze the pan.
5. Add sherry and pan bits to seafood.
6. In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
7. Slowly whisk in milk pouring in a half cup at a time.
8. Add cream slowly, whisking continuously until mixture thickens.
9. About 3-5 minutes.
10. (Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
11. Pour over warmed seafood and stir.
12. Serve with linguini, saltine or common crackers or toast.