Lobster Newburg on Toast
A rich and creamy lobster dish served on toasted bread. This recipe combines elements of Lobster à la Delmonico and Lobster à la Newburg for a flavorful experience.
Ingredients
- 2 pounds Lobster meat, cooked and diced (Fresh or frozen, thawed)
- 0.25 cup Butter
- 0.75 tablespoons All-purpose flour
- 0.5 teaspoon Salt
- 0.125 teaspoon Cayenne pepper (Pinch)
- 0.125 teaspoon Nutmeg (Slight grating)
- 1 cup Heavy cream
- 2 Egg yolks
- 2 tablespoons Sherry wine
- 1 tablespoon Brandy
- 4 slices Toast
Instructions
- 1If using whole lobster, cook it first. Remove the lobster meat from the shell and cut it into small cubes or slices, depending on your preference.
- 2Melt the butter in a saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly, to create a roux.
- 3Gradually whisk in the heavy cream until the sauce is smooth. Add the salt, cayenne pepper, and nutmeg. Simmer for 5 minutes, stirring occasionally.
- 4Add the lobster meat to the sauce and heat through for about 3 minutes. In a separate bowl, lightly beat the egg yolks. Temper the yolks by slowly whisking in a small amount of the hot sauce, then add the yolk mixture to the saucepan. Stir constantly until the sauce thickens slightly, about 2 minutes. Do not boil.
- 5Stir in the Sherry wine and brandy. Cook for 1 minute more. Remove from heat.
- 6Serve the Lobster Newburg immediately over pieces of toasted bread.