Lobster Newburg

Name: Lobster Newburg
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: fully cooked shelled lobster meat 300 g; unsalted butter 20 g; all-purpose flour 15 g; whole milk 300 ml; egg yolks 2 ea; dry sherry 20 ml; sweet paprika 0.25 tsp; salt 0.125 tsp; black pepper 0.125 tsp; slices of sandwich bread 4 ea

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Already-cooked lobster meat folds into a warm sauce enriched with egg yolks and spooned over toast, the opposite of a chilled lobster roll.

The timing starts from shelled, fully cooked meat; boiling and picking a whole lobster is not included. Tempering the yolks with a ladle of hot sauce, then keeping the heat gentle, prevents strands of cooked egg. The sherry is heated only briefly, so the dish is not alcohol-free. It goes to the table at once, because the yolk sauce turns grainy if held over heat.

Ingredients

servings

IngredientAmount

fully cooked shelled lobster meat

egg yolks2 ea

slices of sandwich bread4 ea

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Instructions

5 steps

1

Cut the cooked lobster into 2 to 3 cm pieces, blot gently and keep refrigerated.

Beat the yolks in a small bowl.
2

Melt butter in a heavy saucepan over medium-low heat.

Stir in flour and paprika and cook for 2 minutes. Gradually whisk in milk until smooth.
3

Stir over medium heat for 4 to 5 minutes until thickened, then remove from heat.

Gradually whisk about 80 ml hot sauce into the yolks.
4

Return the yolk mixture to the pan and add sherry, salt, pepper and lobster.

Stir gently over low heat for 4 to 7 minutes until the center reaches 74°C, without bringing it to a rolling boil.
5

While the sauce warms, toast the bread until golden.

Spoon lobster and sauce over or alongside the toast and serve immediately.