Lobster Newburg


  • 2 tbsp unsalted butter
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1/2 cup chicken broth
  • 3 tbsp plus 1 tsp dry sherry
  • 3 tbsp plus 1 tsp brandy
  • 1 cup heavy cream
  • Pinch nutmeg
  • pinch cayenne pepper
  • Salt & pepper
  • 4 large egg yolks
  • 2 pounds cooked lobster meat, cut into 1 inch pieces
  • 2 tbsp minced fresh parsley
  • 1 1/2 tsp minced fresh tarragon


  1. Melt butter in a large skillet over medium heat, add shallots and cook until softened.
  2. Add garlic and cook until fragrant, about 15 seconds.
  3. Add broth, 3 tbsp sherry and 3 tbsp brandy.
  4. Bring to a simmer and cook until the sauce is reduced to 3/4 cup, about 4 minutes.
  5. Stir in cream, nutmeg, cayenne, 1/4 tsp salt, 1/8 tsp pepper.
  6. Return to a simmer and cook until the sauce has thickened slightly and measures about 1 1/2 cups, about 4 minutes.
  7. Turn heat to low. Whisk the yolks together in a large bowl.
  8. Slowly whisk in 1/2 cup of the simmering liquid into the yolks (to temper).
  9. Then, slowly whisk the yolks back into the simmering sauce. Whisking constantly, cook the mixture until evenly colored and nicely thickened, about 30 seconds.
  10. Gently stir in the lobster, parsley, tarragon, remaining sherry and brandy. Allow the lobster to heat through, about 1 minute.
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