Chef Recipe: Lobster Newberg

Our chefs are always coming up with new ways to tantalize your taste buds. Below is a great recipe you can try at home. Enjoy!

5 Tbsp unsalted butter
2 cups cooked lobster meat
1 tsp salt
1 cup heavy cream
3 egg yolks
1⁄4 tsp Tabasco or 1⁄8 teaspoon cayenne pepper
1⁄3 cup Cognac, sherry, brandy, or Madeira (your
4 3-inch puff pastry triangles baked until golden following package directions

In a large sauté pan over low heat, melt butter. Add lobster and sauté for 2 minutes. Add 3⁄4 cup of the cream and salt, simmer for 2 minutes. Add the Tabasco and Cognac to the lobster mixture and simmer for 1 minute. In a separate bowl, whip the remaining 1⁄4 cup of cream with the yolks. Stir a few Tbsp of the simmering sauce to the egg mixture, then stir the egg mixture into the simmering cream for 2 minutes. Remove from heat. Separate the puff pastry, ladle the sauce on the bottom half of the pastry, and top with the top half of the pastry. Serves 4.



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