March 25 - National Lobster Newburg Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Lobster Newburg
Categories: Seafood, Dairy, Wine, Herbs, Pastry
Yield: 6 servings

3 Egg yolks; beaten
Fresh parsley; fine chopped,
- to serve
1/4 c Butter
2 c Cooked lobster meat; in
- chunks
3 tb Dry sherry or Madeira
1/4 c Heavy cream
1/4 ts Salt
1 pn Ground nutmeg or chile
Puff pastry shells or toast;
- to serve

Separate the egg yolks from the egg whites. Dice the
parsley.

Preheat a large pan to medium heat. Melt butter and add
in lobster meat, and cook for two minutes, stirring
occasionally. Add in the Madeira wine and cook for an
additional minute.

Remove lobster meat, gradually add in the cream, and
whisk until the sauce thickens. Do not let the sauce
come to a boil.

Remove a tablespoon of sauce from the pan and add it to
beaten egg yolks, stirring it in quickly. This helps
temper the eggs to ensure they don't curdle or scramble
once added to the hot pan.

Reduce heat to low and add the egg yolks to the pan with
the sauce. Cook, stirring constantly, for 2 minutes. Add
the salt, spices, and lobster meat to the pan. If your
sauce splits at this point, add 1 tablespoon of cream
and whisk to bind it again.

Cook over low heat for 1-2 minutes more, until the
lobster is heated through. Remove from heat.

Serve classic lobster Newburg inside baked puff pastry
shells or on top of toast. Sprinkle with fresh parsley.

Lobster Newburg is best eaten immediately.

RECIPE FROM: https://www.tastingtable.com

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