Lobster Newburg with Lemon
Lobster Newburg, an American classic, is made with butter, cream, egg and sherry, and is traditionally served with buttered toast points. This version includes a complementary hint of lemon.
2 frozen lobster tails
6 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whipping cream
3 large egg yolks
3 tablespoons sherry
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon paprika
- In a large stockpot of vigorously boiling salted water, plunge in lobster tails and boil, covered, for 8 minutes from the time the water returns to a boil. Remove tails from the water, drain and transfer to a cutting board. Cool, crack open, and remove the meat. Reserve.
- Melt butter in a heavy saucepan over medium-low heat. Add the lobster pieces and cook for about 2 minutes, stirring occasionally. Remove lobster pieces and set aside.
- Blend flour into remaining butter, stirring to distribute. Allow mixture to bubble. Lower heat and add cream all at once. Cook, stirring constantly, until the sauce thickens and bubbles. Remove skillet from heat momentarily.
- Separate egg yolks into a small bowl. Add a small amount of the sauce; mix well.
- Return egg mixture to sauce, and cook, stirring, constantly, until the mixture thickens. Return the lobster meat and heat through. Add sherry, lemon juice, and salt.
- Remove lobster and sauce to a heated serving dish (if desired); sprinkle with paprika and serve.
Makes 4 servings.