Luscious Lobster Delight

Ingredients

• 2 lobsters (about 2 pounds each), cooked and meat removed 2 lobsters (about 2 pounds each), cooked and meat removed
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 egg yolks 4 egg yolks
• 1/4 cup (60ml) dry sherry 1/4 cup (60ml) dry sherry
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Buttered toast points or puff pastry shells, for serving Buttered toast points or puff pastry shells, for serving
• Buttered mashed potatoes, for serving (optional) Buttered mashed potatoes, for serving (optional)

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 30g (Saturated Fat: 18g)
• Carbohydrates: 10g (Sugar: 2g)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns golden brown.
2. 2.
   Slowly whisk in the heavy cream, ensuring there are no lumps. Cook for 2-3 minutes, stirring continuously, until the sauce thickens.
3. 3.
   In a small bowl, whisk the egg yolks. Gradually add a spoonful of the hot cream mixture to the yolks, whisking constantly to temper them. Then, pour the tempered yolks into the skillet, whisking vigorously.
4. 4.
   Stir in the sherry, paprika, nutmeg, salt, and pepper. Cook for an additional 2-3 minutes, until the sauce is smooth and creamy.
5. 5.
   Add the lobster meat to the skillet and gently toss to coat it with the sauce. Cook for 2-3 minutes, until the lobster is heated through.
6. 6.
   Remove the skillet from heat and sprinkle the chopped chives and parsley over the lobster. Stir gently to incorporate the herbs.
7. 7.
   Serve the Lobster Newburg over buttered toast points or puff pastry shells. Alternatively, for a modern twist, serve it over a bed of buttered mashed potatoes.

Treat your ingredients with care...

• Lobster — Ensure the lobster is cooked properly before removing the meat. Boiling or steaming the lobster for about 8-10 minutes per pound is recommended.
• Dry sherry — If you don't have dry sherry, you can substitute it with dry white wine or chicken broth for a different flavor profile.
• Buttered toast points or puff pastry shells — To make buttered toast points, simply cut bread into triangles, brush them with melted butter, and toast until golden brown. For puff pastry shells, follow the instructions on the package to bake them until they are light and flaky.

Tips & Tricks

• For a richer flavor, use a combination of lobster meat and shrimp.
• If you prefer a thicker sauce, increase the amount of flour slightly.
• Adjust the seasoning according to your taste preferences. Add more paprika for a smokier flavor or a pinch of cayenne pepper for a hint of heat.
• To make it more elegant, garnish the dish with a sprinkle of caviar or a drizzle of truffle oil.
• Leftover Lobster Newburg can be refrigerated and reheated gently on the stovetop. Add a splash of cream to revive the sauce's creaminess.

Serving advice

Serve the Lobster Newburg as a main course, accompanied by a fresh green salad or steamed vegetables. Garnish each plate with a sprinkle of fresh chives and parsley for a pop of color and added freshness.

Presentation advice

For an elegant presentation, place the Lobster Newburg on a large serving platter or individual plates. Arrange the buttered toast points or puff pastry shells around the dish, creating a visually appealing display. Sprinkle some additional chopped herbs on top for a finishing touch.