Lobster Newburg
A restaurant classic, Lobster Newburg is made of tender lobster chunks in a creamy, cognac spiked sauce then served on puff pastry or with toast points.
Servings: 4
Cost: $40
Equipment
- skillet
Ingredients
- 5 tbsp butter
- 2 tbsp flour
- 2 cups half and half
- 5 large egg yolks lightly beaten
- 1 lb cooked lobster meat cut into bite sized pieces
- 3 tbsp cognac
- 1 lemon juice and zest
- 1/4 tsp nutmeg
- 1/4 tsp kosher salt
- 4 frozen puff pastry shells or toast points
Instructions
- Bake the puff pastry shells according to package instructions or toast bread then cut into triangles. Set aside.
- Melt the butter in a large skillet over medium heat.
- Whisk in the flour and cook for 2-3 minutes until golden brown. The mixture will have the consistency of wet sand.
- Slowly whisk in the half and half cooking until slightly thickened. Do not boil.
- Add a few tablespoons of the cream mixture to the eggs and whisk to temper the eggs.
- Slowly whisk the egg mixture into the cream and turn the heat to low. Continue stirring until smooth and creamy.
- Stir in the lobster, cognac, lemon juice, zest, nutmeg and salt.
- Serve the lobster newburg in the puff pastry shells or on top of the toast points. Garnish with parsley, if desired.
Video
Notes
Lobster Newburg can be made up to 1 day in advance. To reheat, add to a saucepan and heat slowly while stirring until hot.
Nutrition
Calories: 746kcal | Carbohydrates: 33g | Protein: 30g | Fat: 53g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 457mg | Sodium: 928mg | Potassium: 482mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1183IU | Vitamin C: 15mg | Calcium: 267mg | Iron: 3mg