Lobster Newburg

Instructions

1. In a large skillet, melt the butter over medium heat. Add the chopped lobster meat and sauté until it is cooked through, about 4-5 minutes. Remove the lobster from the skillet and set it aside.

2. In the same skillet, sprinkle the flour over the remaining butter and drippings. Cook, stirring constantly, for about 1-2 minutes to make a roux.

3. Slowly pour in the half-and-half while whisking continuously to prevent lumps from forming. Cook the mixture until it thickens and coats the back of a spoon, about 5-7 minutes.

4. Take a spoonful of the hot cream mixture and gradually stir it into the beaten egg yolks to temper them. Then slowly whisk the egg mixture back into the skillet to combine.

5. Stir in the dry sherry, cayenne pepper, salt, and pepper. Let the mixture simmer gently for another 2-3 minutes, stirring occasionally.

6. Add the cooked lobster meat back into the skillet and heat it through for an additional 1-2 minutes.

7. Taste and adjust the seasoning if needed. Remove the skillet from the heat.

8. Serve the Lobster Newburg hot and garnish with chopped parsley. This dish pairs perfectly with toast points or puff pastry shells for a touch of elegance.