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Lobster Newburg

Western.Chefs's picture
Ingredients
  Lobsters/2 pounds monkfish fillets, skinned 3 Ounce (2 Lobsters Of 1 1/2 Pound Each)
  Half and half/Whole milk 3⁄4 Cup (12 tbs)
  Fish stock/Low-sodium chicken broth 1⁄4 Cup (4 tbs)
  Unsalted butter/Margarine 1 Tablespoon
  Salt 1⁄4 Teaspoon (Or To Taste)
  Ground red cayenne pepper 1 Pinch
  Dry sherry/Fish stock 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Teaspoon
  Egg yolks 2 Large, slightly beaten
  Minced parsley 2 Tablespoon
  Lemon 1 Large, thinly sliced (For Garnish, Unpeeled)
Directions

1. Half-fill a lobster pot or 8-quart stockpot with water and bring to a boil. Add the lobsters, cover, and cook for 9 minutes or until a leg removes easily. Transfer to a cutting board. When cool enough to handle, crack the shells, and remove the meat. Cut into bite-size pieces and arrange in 4 scallop shells or 1 1/2-cup gratin dishes.
2. Meanwhile, in a medium-size double boiler or heavy saucepan placed over a pan of simmering water, bring the half-and-half, stock, butter, salt, and pepper to a boil, whisking occasionally.
3. Whisk in the sherry and lemon juice, then the egg yolks. Cook, whisking, for 3 minutes or just until thick. (Do not boil.) Remove from the heat, stir in the parsley, and ladle over the lobster. Garnish with the lemon slices and serve with steamed asparagus.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Seafood
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
8

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