Lobster Newberg

Ingredients

Lobster tails

4, cooked and meat removed

Unsalted butter

4 tablespoons

Heavy cream

1 cup

Sherry

1/2 cup

Egg yolks

3

Lemon juice

1 tablespoon

Nutmeg

1/4 teaspoon

Cayenne pepper

1/4 teaspoon

Salt

to taste

Toast points or puff pastry shells

for serving

Instructions

1. Bring a large pot of salted water to a boil. Add the lobster tails and cook for about 10 minutes. Once cooked, drain the lobster tails and allow them to cool. Carefully remove the meat from the shells and cut it into bite-sized pieces.
2. In a large skillet, melt the unsalted butter over medium heat. Add the lobster meat to the skillet and cook for 2-3 minutes, until heated through. Remove the lobster from the skillet and set aside.
3. In the same skillet, pour in the heavy cream and bring it to a gentle simmer over medium heat. In a separate bowl, whisk together the egg yolks and sherry until well combined. Gradually whisk this mixture into the simmering cream, stirring constantly until the sauce thickens, which should take about 3-5 minutes.
4. Return the lobster to the skillet, and season the mixture with salt, cayenne pepper, nutmeg, and lemon juice. Cook for an additional 2-3 minutes, ensuring that the lobster is well coated with the rich sauce and heated through.
5. Serve the Lobster Newberg immediately over toasted points or inside puff pastry shells for an elegant presentation.